Portabella Tacos
Created by BrookeTheCook on January 19, 2012
- Servings: 4
- Prep Time: 20m
- Cook Time: 30m
- Recipe #4188
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.
Nutritional Facts
- Serving Size: 1 (97.8 g)
- Calories 204.8
- Total Fat - 13.7 g
- Saturated Fat - 4.9 g
- Cholesterol - 20.3 mg
- Sodium - 481 mg
- Total Carbohydrate - 12.5 g
- Dietary Fiber - 0.5 g
- Sugars - 7.4 g
- Protein - 8.4 g
- Calcium - 261.6 mg
- Iron - 0.5 mg
- Vitamin C - 3 mg
- Thiamin - 0 mg