Roasted vegetables make fine fillings for meat-free tacos; besides the ones used here, try corn, bell peppers, other types of mushrooms, and any type of squash or potato.
- 5 portobello mushrooms, stemmed and sliced 1/2 inch thick
- 2 teaspoons dried oregano
- 2 tablespoons olive oil
- 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 or grape tomatoes, halved or quartered
New Take on Tacos
Substitute hearty roasted portobello mushrooms and zucchini for the ground beef. Then top with shredded cheese and chopped vegetables.
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.