Roasted-Vegetable Tacos

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

By Betty Crocker Kitchens

November 3, 2010

Olive oil-flavored cooking spray

cup sliced fresh mushrooms (3 ounces)

medium onion, cut into wedges

medium bell pepper, cut lengthwise into eighths

medium zucchini, cut into 1/4-inch slices

1/2

teaspoon salt

1/4

teaspoon crushed red pepper

cup shredded Cheddar or Monterey Jack cheese (4 ounces)

Old El Paso™ taco shells

3/4

cup Old El Paso™ salsa (any variety)

Chopped fresh cilantro, if desired

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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.

Try roasting different vegetables, such as eggplant, potatoes or yellow summer squash.
Add guacamole to Roasted-Vegetable Tacos for a cool, creamy touch.