Portabella And Zucchini Tacos

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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!