Roasted-Vegetable Tacos

The recipe Roasted-Vegetable Tacos could satisfy your Mexican craving in around 40 minutes. This recipe serves 6. One serving contains 216 calories, 8g of protein, and 11g of fat. For 91 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 14 people were glad they tried this recipe. Head to the store and pick up bell pepper, onion, fresh mushrooms, and a few other things to make it today. It works well as a side dish. It is brought to you by Betty Crocker. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is solid. If you like this recipe, take a look at these similar recipes: Roasted Vegetable Tacos, Roasted Vegetable Tacos, and Roasted Winter Vegetable Tacos.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 medium bell pepper, cut lengthwise into eighths

1/4 teaspoon crushed red pepper

1 cup sliced fresh mushrooms (3 ounces)

1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)

1 medium onion, cut into wedges

3/4 cup Old El Paso® salsa (any variety)

1/2 teaspoon salt

12 Old El Paso® taco shells

1 medium zucchini, cut into 1/4-inch slices

Equipment:

oven

frying pan

Cooking instruction summary:

1 Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. 2 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. 3 Sprinkle cheese into taco shells. Top with vegetables and salsa. Sprinkle with cilantro.

 

Step by step:


1. Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.

2. Place mushrooms, onion, bell pepper and zucchini in single layer in pan. Spray with cooking spray. Sprinkle with salt and red pepper.

3. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.

4. Sprinkle cheese into taco shells. Top with vegetables and salsa. Sprinkle with cilantro.


Nutrition Information:

Quickview
216k Calories
7g Protein
11g Total Fat
22g Carbs
5% Health Score
Limit These
Calories
216k
11%

Fat
11g
17%

  Saturated Fat
5g
32%

Carbohydrates
22g
7%

  Sugar
4g
5%

Cholesterol
16mg
6%

Sodium
588mg
26%

Get Enough Of These
Protein
7g
16%

Vitamin C
33mg
41%

Vitamin A
1016IU
20%

Phosphorus
186mg
19%

Calcium
185mg
19%

Manganese
0.29mg
14%

Fiber
3g
14%

Vitamin B6
0.27mg
14%

Vitamin B2
0.21mg
13%

Folate
44µg
11%

Magnesium
42mg
11%

Potassium
364mg
10%

Vitamin B3
1mg
9%

Zinc
1mg
8%

Selenium
5µg
8%

Vitamin B1
0.11mg
7%

Vitamin E
1mg
7%

Copper
0.13mg
6%

Vitamin K
6µg
6%

Iron
1mg
6%

Vitamin B5
0.47mg
5%

Vitamin B12
0.16µg
3%

covered percent of daily need
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