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Portobello and Zucchini Tacos

  • Author: Well Vegan
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4

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
  • 1/2 cup fresh salsa
  • 1 ripe avocado, halved and sliced

Instructions

  1. Preheat oven to 425° F. 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, avocado and salsa.

Nutrition

  • Serving Size: 4
  • Calories: 305
  • Sugar: 13
  • Sodium: 78
  • Fat: 9
  • Carbohydrates: 51
  • Fiber: 9
  • Protein: 9
  • Cholesterol: 0