Portabella and Zucchini Tacos

Meatiness without the meat!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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!