One of my favorite ways to liven up tired weeknight favorites is to give them a seasonal twist. Switch up the same old vegetarian tacos by swapping canned beans for farm-fresh roasted vegetables.

Slip leftover portobello mushroom caps and slices of roasted zucchini squash between warm corn tortillas to add a delicate earthiness to your meal. Add in spicy red onion and juicy fresh salsa, and your Mexican meal is complete.

For a tasty, wholesome meal, read more.

Portobello And Zucchini Tacos
From Everyday Food

Portobello And Zucchini Tacos

Ingredients

5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
2 teaspoons dried oregano
2 tablespoons olive oil
Coarse salt and ground pepper
4 medium zucchini, cut into 2-by-1/2-inch sticks
1 medium red onion, halved and sliced 1/4-inch thick
12 (4 1/2-inch) corn tortillas
6 ounces (1 cup) Monterey Jack cheese, shredded
1/2 cup fresh salsa

Directions

  1. Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
  2. Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
  3. Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.
  4. To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.

Serves 4.


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