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Roasted-Vegetable Tacos

roasted-vegetable tacos Entree Mexican
Roasted-Vegetable Tacos
  • Prep 15 min
  • Total 40 min
  • Servings 6

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

Updated November 3, 2010

Ingredients

  • 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

Steps

  • 1
    Heat oven to 425°F. 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
215
Calories from Fat
110
% Daily Value
Total Fat
12 g
Saturated Fat
5 g
Cholesterol
20 mg
Sodium
500 mg
Potassium
310 mg
Total Carbohydrate
23 g
Dietary Fiber
4 g
Protein
8 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
24%
24%
Calcium
16%
16%
Iron
8%
8%
Exchanges:
1 Starch; 2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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