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Roasted-Vegetable Tacos Recipe

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

Prep Time: 15 Mins | Total Time: 40 Mins | Makes: 10

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Ingredients:

1 pkg Old El Paso* Smart Fiesta* Hard Taco Dinner Kit
Olive oil-flavoured nonstick cooking spray
1 cup (250 mL) sliced fresh mushrooms
1 medium onion, cut into wedges
1 medium pepper, cut lengthwise into eighths
1 medium zucchini, cut into 1/4-inch slices
1 cup (250 mL) reduced fat shredded Cheddar or Monterey Jack cheese
Chopped fresh cilantro, optional

Method:

Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with nonstick cooking spray.
Place mushrooms, onion, pepper and zucchini in single layer in pan. Spray with nonstick cooking spray. Sprinkle with 2 tbsp taco seasoning mix. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
Sprinkle cheese into taco shells. Top with vegetables and taco sauce. Sprinkle with cilantro.

Variation : Try roasting different vegetables, such as eggplant, potatoes or yellow summer squash.Special Touch : Add guacamole to Roasted-Vegetable Tacos for a cool, creamy touch.

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1 Serving: Calories 130; ( Calories from Fat ); Total Fat 6g ( Saturated Fat 3.5g , Trans Fat 0g ); Cholesterol 10mg;Sodium 250mg;Total Carbohydrate 13g ( Dietary Fiber 3g , Sugars 2g ); Protein 5g Percent Daily Value* : Vitamin A 4%; Vitamin C 10%; Calcium 10%; Iron 4%

*Percent Daily Values are based on a 2,000 calorie diet.

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