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Roasted-Vegetable Tacos
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Prep Time:
15 minutes
Total Time:
40 minutes
Make delicious veggie tacos by oven-roasting customizable fresh vegetables for a flavorful and easy filling.
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)
  • 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
  • 3/4 cup salsa
  • Chopped fresh cilantro, if desired
Instructions:
  • Preheat oven to 425°F and generously coat a 15 1/2x10 1/2x1 inch jelly roll pan with cooking spray.
  • Arrange mushrooms, onion, bell pepper, and zucchini in a single layer in a pan. Coat with cooking spray and season with salt and red pepper. Bake uncovered for 20 to 25 minutes, flipping halfway through, until vegetables are tender.
  • Layer cheese generously into each taco shell, followed by a colorful assortment of fresh vegetables and zesty salsa. Finish with a sprinkle of fragrant cilantro to enhance the flavors.

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