ROASTED-VEGETABLE TACOS

Roasted-Vegetable Tacos image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 11

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)
12 Old El Paso™ taco shells
3/4 cup Old El Paso™ salsa (any variety)
Chopped fresh cilantro, if desired

Steps:

Heat oven to 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
Place mushrooms, onion, bell pepper and zucchini in single layer in pan. Spray with cooking spray. Sprinkle with salt and red pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
Sprinkle cheese into taco shells. Top with vegetables and salsa. Sprinkle with cilantro.

Nutrition Facts : Calories 215, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg