Portabella Tacos

8 ingredients
4 steps

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. 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. 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. 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. 4
    Fill each tortilla with mushroom mixture, some shredded cheese, and salsa.

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