4 pimento-stuffed tortillas
1/4 cup vegetable oil
1/2 cup vegetable filling
1 (2.25 ounce) package instant Mexican-style taco sauce mix
Preheat oven to 350 degrees F (175 degrees C).
Place pimento on a small baking sheet. Dried pimento has a peppery, slightly spicy flavor, and may be eaten raw. Place about 1/4 cup vegetable oil on the pimento side of pita, and roll tortillas in oil. (Note: Place a backing sheet over pita to prevent rolling).
Peel taco shells and lightly grease tortillas. Place pimento under the bell pepper. Roll tortillas-side up and smear evenly with dried oil.
Arrange pica de puffed rice, half circles on both bottom and top; roll shapes in the oil based taco mixture. Brush with margarine from the skillet. Place pica de puffed rice on the baking sheet.
Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, flipping tortillas often. Serve hot or cold.