Portabella and Zucchini Tacos |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Meatiness without the meat! 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!
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