Roasted Veggie Tacos

6 Italian plum tomatoes, cut into 1/2-inch-thick wedges
2 small green bell peppers, cut into 1/2-inch-wide strips
2 medium onions, cut into 1/2-inch-thick wedges
3 to 4 tablespoons olive oil or oil
1 1/4-ounce package Old El Paso Taco Seasoning Mix
16-ounce can Old El Paso Refried Beans
4.6-ounce package Old El Paso Taco Shells (12 shells)
1 cup Old El Paso Homestyle Garden Peppers Salsa or Old El Paso Taco Sauce

Place 1 oven rack in bottom rack position. Heat oven to 475 degrees. Spread tomatoes, bell peppers and onions in ungreased 15-by-10-by-1-inch baking pan. Drizzle with oil; toss to coat. Sprinkle with taco seasoning; toss to evenly coat. Bake at 475 degrees on bottom oven rack for 15 minutes or until bell peppers and onions are crisp-tender.

Meanwhile, spread 2 tablespoons refried beans on half of inside of each taco shell. Arrange taco shells on ungreased cookie sheet. Place on middle oven rack in oven with vegetables. Bake both for an additional 1 to 2 minutes or until tacos are warmed and vegetables are tender.

To serve, spoon about 1/3 cup vegetable mixture over refried beans in each shell. Serve with salsa.

Makes 12 tacos.

Recipe courtesy Pillsbury Quick & Easy Bake-Off