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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Great vegetarian taco. Ingredients:
4 portabella mushrooms, sliced about 1/2 inch thick (medium sized) |
2 teaspoons dried oregano |
1 1/2 tablespoons olive oil |
3 zucchini, cut into matchsticks |
1 red onion, halved and sliced 1/4 inch thick |
8 wheat flour tortillas |
3/4 cup reduced-fat cheese, shredded |
1/2 cup salsa |
Directions:
1. Preheat oven to 425 degrees. Add mushrooms, oregano, oil, salt and pepper (if desired), zucchini sticks, and onion slices to large bowl. Toss to blend well.
2. Spoon mixture evenly into a jellyroll pan (line it with nonstick foil if you have it). Place pan in oven and let vegetables roast, tossing occasionally, for about 30 minutes.
3. Soften tortillas by wrapping them in a damp cloth and heating in the microwave for about twenty seconds. Or you can warm them in a nonstick frying pan (use a little cooking spray if you like).
4. Fill each tortilla with mushroom mixture, some shredded cheese, and salsa.
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