Ingredients
- 4 portabella mushrooms, sliced about 1/2 inch thick (medium sized)
- 2 teaspoons dried oregano
- 1 1/2 tablespoons olive oil
- 3 zucchini, cut into matchsticks
- 1 red onion, halved and sliced 1/4 inch thick
- 8 wheat flour tortillas
- 3/4 cup reduced-fat cheese , shredded
- 1/2 cup salsa
How to Make
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Step 1: Preheat oven to 425 degrees. Add mushrooms, oregano, oil, salt and pepper (if desired), zucchini sticks, and onion slices to large bowl. Toss to blend well.
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Step 2: Spoon mixture evenly into a jellyroll pan (line it with nonstick foil if you have it). Place pan in oven and let vegetables roast, tossing occasionally, for about 30 minutes.
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Step 3: Soften tortillas by wrapping them in a damp cloth and heating in the microwave for about twenty seconds. Or you can warm them in a nonstick frying pan (use a little cooking spray if you like).
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Step 4: Fill each tortilla with mushroom mixture, some shredded cheese, and salsa.
We hope you enjoy this recipe!
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