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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 type of squash or potato.

  • prep: 15 mins
    total time: 45 mins
  • servings: 4
Photography: Andrew Purcell

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Ingredients

  • 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

Cook's Note

New Take on Tacos
Substitute hearty roasted portobello mushrooms and zucchini for the ground beef. Then top with shredded cheese and chopped vegetables.

Directions

  1. Step 1

    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.

  2. Step 2

    Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).

  3. Step 3

    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.)

  4. Step 4

    To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and tomatoes.

Source
Everyday Food, September 2004

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Reviews (10)

  • tenclimb 28 Nov, 2013

    WONDERFUL
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  • guavaboiling 3 Oct, 2013

    "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."
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  • kathrynlogan 1 Oct, 2013

    We loved it! delicious food

  • foamycrispy 1 Oct, 2013

    Thats interesting
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  • Bennarlm1 22 Apr, 2013

    We loved it! We used portobello, cremini and snow mushrooms along with red and orange peppers, red potatoes, corn- delish!!!!

  • matt coleman 18 Apr, 2013

    Looks very tasty in the picture above, better with mushrooms than with the red meat, in any event. I tried it once, in my area there are lots of restaurants Leeds.

  • CarmelinaCAN 13 Mar, 2010

    This was a quick and easy meal - and tasty too! I didn't have oregano so I used basil. I will def make this again.

  • mzdeb 11 Sep, 2008

    Super easy, great tasting, and will serve to others......good posting for us vegetarians. I think that there should be a vergetarian week of recipies for the show because it is so hard to find stuff that is quick and easy to make as well as taste great.

  • whistlerswalk 31 Jul, 2008

    We have been making these for years, they're always a hit. They are the first thing I think of serving if I know I have vegetarians coming to dinner. None of my other guests ever miss having meat when portobellos are used. The flavors are great together, and I absolutely prefer these to "regular" tacos.

  • Nouvisimo 3 Jul, 2008

    As a vegitarian, I think this is GREAT recipe, but I have to disagree on the price of portabellas. Boneless/Skinless chicken breasts are at least $2/lb cheaper here on the west coast. I use portabellas almost on a daily basis and I've yet to see them below $4.99/lb.

    That said, grilling (on the BBQ) the mushrooms and veggies adds a whole new dimention to their flavor. Same goes for the tortillas. After all, who wants to turn on the oven when it's 100 degrees outside?