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Tuesday, May 3, 2016

Roasted Vegetable Tacos

roasted-vegetable-taco

With Cinco de Mayo coming up on Thursday, I wanted to share with you a delicious, healthy and easy taco recipe that will even satisfy the meat-lovers in your life! 

Admittedly, I'm not a huge fan of meat. But, I know that my husband is so I've been trying to come up with hearty vegetarian dishes that don't make him miss the meat. Portabella mushrooms can be a great substitute for meat because they are thick and meaty, just like a steak. Well, maybe not just like a steak, but you get the idea ;) And when you roasted vegetables like these {I used the portabella mushrooms, red onion and zucchini} and season them with your favorite seasoning {cumin, chili powder or just salt and pepper} it really takes on the flavors of a piece of meat, but much healthier!

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roasted-vegetable-recipe

how-to-roast-vegetables

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vegetarian-taco-recipe

Roasted Vegetable Tacos

{what you will need} 
16 ounces portabella mushrooms {I bought the ones that are already sliced}
2 zucchini, chopped
1 red onion, sliced
1 avocado, diced
1 pint cherry tomatoes, halved
shredded Monterey Jack cheese, for garnish
Tortillas {I used corn}
Spices of choice {cumin, chili powder, salt and pepper, etc...}
2-3 tablespoons olive oil
Any other taco toppings you desire

{directions}
Preheat the oven to 450 degrees. Add the portabella mushrooms, zucchini and red onion to a large bowl and mix with olive oil and spices of choice. Transfer vegetable mixture to rimmed baking dish that has been lightly coated with cooking spray. Roasted for 20-25 minutes, stirring the vegetables at least two times. Meanwhile, wrap the tortillas in foil and place in the oven for about 5 minutes to warm. To assemble tacos: add the roasted vegetable mix and top with the cherry tomatoes, avocado and cheese, if desired. Makes about 6 tacos. 


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Here are a few of my other favorite Mexican dishes to celebrate Cinco de Mayo:







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Thanks for stopping by and Happy Cinco de Mayo cooking!

17 comments:

  1. Absolutely scrumptious Rachel!! I love how roasting the veggies brings out so much flavor!

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  2. Yum! I love roasted veggies and tacos so the two together just sound perfect!

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  3. yummy!! idk why i never thought to do veggie tacos!! i did roasted veggies last night, so now i have another idea for them, awesome!!!!

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  4. Just in time for Cinco De Mayo! These look so healthy and delicious!
    xo, Whitney and Blaire
    Peaches In A Pod

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  5. Yummmm these look amazing! Gimme all the mushrooms and avocado! :-D
    Green Fashionista

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  6. I LOVE portabellas, so I'm downnnnn for this, for sure! Thanks for sharing, babe!

    -Ashley
    Le Stylo Rouge

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  7. This looks so yummy, Rachel! Such a great recipe! You have so many talents, I swear! You are one fashionable cook! :)
    xoxo, Vanessa
    www.WhatWouldVWear.com

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  8. Oh my these look so delicious! I love me some mushrooms too! Definitely will have to give these a try sometime...they look so tasty!
    xo, Lily
    Beauty With Lily

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  9. These sound delicious. I'm a vegetarian, so I am always looking for recipes like this!
    Tara
    Penniless Socialite

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  10. Yum, and perfect for Cinco de Mayo! We're planning on turkey tacos on Thursday, but these would be perfect for Meatless Monday! We've been using zucchini like crazy, and I love that it's low calorie and carbs, but still tastes great!

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  11. Vegi tacos?! Yum!! This sounds delish and healthy!

    <3 Shannon
    Upbeat Soles

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  12. Delicious, I love Tacos any day of the week! Thanks for sharing this.

    http://www.racheldinh.com

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  13. I looove portabella mushrooms! They really taste quite meaty :) I've never thought of putting them in tacos so thanks for idea :) These look so delish!

    Mili

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  14. So so gooooood ;)

    xx
    Mónica Sors
    MES VOYAGES À PARIS
    NEW POST: LACE ON LACE OUTFIT

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  15. These look so good! I love the variety of veggies you included and I think just about anything tastes better on a corn tortilla.

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