Roasted-Vegetable Tacos

11 ingredients
8 steps

Ingredients

  • olive oil flavored cooking spray
  • 1 cup sliced fresh mushrooms (3 ounces)
  • 1 medium onion, cut into wedges
  • 1 medium bell pepper, cut lengthwise into eighths
  • 1 medium zucchini, cut into 1/4-inch slices
  • 12 teaspoon salt
  • 14 teaspoon crushed red pepper flakes
  • 1 cup shredded cheddar cheese (4 ounces) or 1 cup monterey jack cheese (4 ounces)
  • 12 old el paso taco shells
  • 34 cup old el paso salsa (any variety)
  • chopped fresh cilantro, if desired

Directions

  1. 1
    Heat oven to 425 degrees F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
  2. 2
    Place mushrooms, onion, bell pepper and zucchini in single layer in pan.
  3. 3
    Spray with cooking spray.
  4. 4
    Sprinkle with salt and red pepper.
  5. 5
    Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
  6. 6
    Sprinkle cheese into taco shells.
  7. 7
    Top with vegetables and salsa.
  8. 8
    Sprinkle with cilantro.

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