Mouthwatering portabella mushroom tacos made with zucchinis, red onions, flour tortilla wraps and salsa; a delicious eggs-free, nuts-free and soy-free side dish that will add lightness to your burgers, sandwiches and wraps.
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose |
⏱ 47 mins – easy
🍽 4 servings – 365 kcal per serving
|
Serving
423g |
Fat
13g |
Sat. fat
4g |
Sodium
739mg |
|
Carbs
50g |
Fibers
12g |
Sugars
10g |
Proteins
12g |
INGREDIENTS
- 4 portabello mushrooms
- 2 tsp dried oregano
- 1½ tbsp olive oil
- 3 zucchinis
- 1 red onion
- 8 flour tortilla wraps
- ¾ cup low fat cheddar
- ½ cup salsa
TOOLS
- 1 knife
- 1 grater
- 1 bowl
- 1 damp cloth
- 1 microwave
- 1 spoon
- 1 foil
- 1 jellyroll pan
- 1 oven
STEPS
Slice portabello mushrooms and zucchini. Then, peel and slice red onions.
Grate low fat cheddar with a grater.
Combine portabello mushroom, dried oregano, olive oil, zucchini, and red onions in a bowl with a spoon to get a mushroom mixture.
Preheat the oven to 425°F for 12-15 minutes.
Put foil in a jellyroll pan and add the mushroom mixture to it. Put the pan in the oven and bake for 30 minutes to get baked veggies.
Wrap flour tortilla wraps in a damp cloth to soften.
Put the tortillas in the microwave and heat for 1 minute to get heated soft tortillas.
Unwrap the tortillas, then divide baked veggies into each tortilla. Top with grated low fat cheddar and salsa.
It’s ready to be served !
