Roasted-Vegetable Tacos

Roasted-Vegetable Tacos

Fire up the oven! Oven-roasting fresh vegetables is easy, and they make an excellent filling for tacos.

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

6

servings

Olive oil-flavored cooking spray
1
cup sliced fresh mushrooms (3 ounces)
1
medium onion, cut into wedges
1
medium bell pepper, cut lengthwise into eighths
1
medium zucchini, cut into 1/4-inch slices
1/2
teaspoon salt
1/4
teaspoon crushed red pepper
1
cup shredded Cheddar or Monterey Jack cheese (4 ounces)
12
Old El Paso® taco shells
3/4
cup Old El Paso® salsa (any variety)
Chopped fresh cilantro, if desired
  1. Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
  2. Place mushrooms, onion, bell pepper and zucchini in single layer in pan. Spray with cooking spray. Sprinkle with salt and red pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
  3. Sprinkle cheese into taco shells. Top with vegetables and salsa. Sprinkle with cilantro.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Try roasting different vegetables, such as eggplant, potatoes or yellow summer squash.
Special Touch
Add guacamole to Roasted-Vegetable Tacos for a cool, creamy touch.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 215
    • (Calories from Fat 110 ),
  • Total Fat 12 g
    • (Saturated Fat 5 g,),
  • Cholesterol 20 mg;
  • Sodium 500 mg;
  • Total Carbohydrate 23 g
    • (Dietary Fiber 4 g,
  • Protein 8 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 2 Vegetable;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.