Portabella and Zucchini Tacos

Linorama's Note:

Meatiness without the meat!

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 5 medium portabella mushrooms, stems & gills removed, sliced 1/2 inch thick
• 1/4 cup water
• 2 teaspoons dried oregano, divided
• 2 tablespoons olive oil, divided
• coarse salt & fresh ground pepper
• 4 medium zucchini, cut into 2 inch by 1/2 inch sticks
• 1 medium red onion, halved & sliced 1/2 inch thick
• 12 corn tortillas (4-inch size)
• 6 ounces monterey jack cheese (optional)
• fresh guacamole (optional)
• fresh salsa
• shredded lettuce

Directions:

1. Preheat oven to 425°F On a large rimmed baking sheet, combine mushrooms, water, 1 teaspoon oregano, 1 tablespoon oil, and salt & pepper to taste. On another rimmed baking sheet, toss the zucchini & onions with the remaining oregano & oil; season with salt & pepper.
2. Roast, tossing occasionally, until veggies are browned and fork-tender, 25-30 minutes. Keep an eye on them - the zucchini & onions will be done sooner than the mushrooms.
3. When roasting is almost finished, heat a small skillet over medium high heat and warm tortillas briefly on each side. This goes very quickly - you want them a bit browned but still nice and soft. Wrap warm tortillas in a clean kitchen towel until serving time.
4. To serve, pile on the filling and toppings as you wish!

Reviews

[cherryberrymuffin]

Super yummy, and healthy. Thanks for the recipe!!

[-Sheri-]

These are extremely good! I was lazy though and just threw all the vegies together, added salsa, and fried them. I used shredded cheddar cheese. Next time I will try them the roasted way because I am trying to eat healthier. Thanks for posting, I never would have thought of it.

[ms_bold]

These tacos were great. I used pepper jack cheese and my homemade canned salsa and liked the contrast of the sweet roasted veggies with the spicy heat. I also added the optional guacamole, as that is one of my most favorite things on earth. LOL One taco was more than filling for me. I am considering using the leftover roasted veggies on pasta for a meal later in the week.