Portobello zucchini tacos

This portobello and zucchini taco filling is a healthy alternative to your typical taco fillings. Since we're subbing out the meat with these veggies this can be your next meatless Monday meal! I loved the flavor of the roasted veggies in the tacos. The roasted veggies give these tacos a different appeal than traditional meat and cheese tacos with taco seasoning. They are light and tasty - perfect meal for the ending of these warm months as everyone tries to savor daylight.

They come together pretty quickly too! While the veggies are roasting you can get everything else together - shredding the cheese and whatever side you want to pair with the taco. We served the tacos with a quinoa-rice blend topped with avocado, sour cream, and salsa to give the tacos their Mexican flair.

Martha Stewart's Portobello and zucchini tacos
   Serves 4

5 portobello mushrooms, stemmed and sliced 1/2 inch thick
2 tsp dried oregano
2 tbsp olive oil
1/4 cup water
salt and   pepper
4 zucchini, cut into 2-by-1/2-inch sticks
1 red onion, halved and sliced 1/4 inch thick
8 corn tortillas (4 1/2-inch size) [we subbed whole wheat tortillas]
6 ounces Monterey Jack, shredded (1 1/2 cups)
1 cup cherry or grape tomatoes, halved or quartered

   Preheat oven to 425 degrees. On a rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon olive oil, and the water; season with salt and pepper. On another baking sheet, toss zucchini and onion with remaining oregano and olive oil; season with salt and pepper.
   Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
   Using tongs, hold each tortilla directly over a gas flame, turning, until heated through, about 5 seconds. (Alternatively, wrap tortillas in parchment, then foil, and warm in a 350 degrees oven.)
   To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and tomatoes.

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