Wednesday, June 15, 2016



  • 4 medium portabella mushrooms, stems removed and cut into 1/2-inch thick slices
  • 2 teaspoons dried oregano flakes
  • 1 1/2 tablespoons olive oil, or canola oil
  • 3 medium zucchini, cut into matchsticks (about 2 inches long and 1/2 inch thick)
  • 1 medium red onion, halved and sliced 1/4 inch thick
  • 1 cup reduced-fat Monterey Jack cheese, shredded
  • 1/2 cup salsa of your choice
  • 8 corn or flour tortillas
  • salt and pepper, to taste


Step 1
Preheat oven to 425°F. Add mushrooms, oregano, oil, salt and pepper (if desired), zucchini sticks, and onion slices to large bowl. Toss to blend well.
Step 2
Spoon mixture evenly into a jellyroll pan (line it with nonstick foil if you have it). Place pan in oven and let vegetables roast, tossing occasionally, for about 30 minutes.
Step 3
Soften tortillas by wrapping them in a damp cloth and heating in the microwave for about a minute. Or, you can warm them in a nonstick frying pan (use a little canola cooking spray if you like).
Step 4
Fill each tortilla with mushroom mixture, some shredded cheese, and salsa.
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