Portobello, Zucchini & Monterey Jack Tacos

Portobello, Zucchini & Monterey Jack Tacos Recipe

Baked mushrooms, zucchini and onions serve as a delicious and nutritious filling for these vegetarian tacos.

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Portobello, Zucchini & Monterey Jack Tacos

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Recipe Ingredients

  • 5 medium Portobello mushrooms, stems removed and sliced ½-inch thick
  • 2 teaspoons dried oregano, if desired
  • 2 tablespoons olive oil, desired
  • Juice of 1 lime
  • Salt and pepper, to taste
  • 4 medium zucchini, cut into 2-x-½-inch sticks
  • 1 medium red onion, halved and sliced thinly
  • 12 taco size LA VICTORIA™ Flour Tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup LA VICTORIA® Thick'N Chunky Salsa

Cooking Directions

  1. Heat oven to 425°F. On large baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, lime juice, and salt and pepper. On another baking sheet, toss zucchini and onion with remaining oregano and oil and season with salt and pepper.
  2. Place both baking sheets in oven and roast, tossing once, 25 minutes or until vegetables are caramelized and tender.
  3. Warm LA VICTORIA™ Flour Tortillas in sauté pan until puffed. To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese and LA VICTORIA® Thick’N Chunky Salsa.