Meatless Monday: Portobello and Zucchini Tacos
Yes, Meatless Monday is an awesome way to kick off the week. But what happens when you’re a vegetarian and the next day is Taco Tuesday?
Well worry not, our veggie-inclined friends, because we have found a recipe to keep you from gorging on nachos while your friends stuff themselves with $2 shrimp tacos. These portobello and zucchini tacos from MarthaStewart.com are the perfect substitute, and will fill you up with healthy and hearty veggies so you won’t feel like you’re missing out.
Portobello and Zucchini Tacos
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
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. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
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. To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and tomatoes.
xx, The FabFitFun Team