Recipe: Portobello and Zucchini Tacos (with red onion and Monterey Jack cheese)

PORTOBELLO AND ZUCCHINI TACOS
"Roasted vegetables make fine fillings for meat-free tacos; besides the ones used here, try corn, bell peppers, other types of mushrooms, and any variety of squash or potato."



5 portobello mushrooms, stemmed and sliced 1/2 inch thick
2 teaspoons dried oregano, divided use
2 tablespoons olive oil, divided use
1/4 cup water
Coarse salt and freshly ground 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)
6 ounces Monterey Jack, shredded (1 1/2 cups)
1 cup cherry tomatoes, halved or quartered

Preheat oven to 425 degrees F.

On a rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon olive oil, and the 1/4 cup water; season with salt and pepper.

On another baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon 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 degree F oven.)

TO SERVE:
Fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and tomatoes.

Makes 4 servings

Per serving: 397 calories, 22 g fat (9.45 g saturated fat), 37.85 mg cholesterol, 35.6 g carbohydrates, 18.8 g protein, 5.2 g fiber

VARIATION:
Rajas is another classic option: Roast four poblano chiles, cut into half-inch-wide strips, and season with salt; serve with pickled red onion and shredded cheese.

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Meatless by Editors Whole Living Magazine and Martha Stewart Living