Mushroom and Zucchini Tacos | Better Meal Plans

Mushroom and Zucchini Tacos

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 432kcal



  • Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with half of the oregano, oil, garlic, chili powder, cumin, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining oregano, oil, garlic, chili powder, and cumin; season with salt and pepper.
  • Place both sheets in the oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
  • Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.
  • To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.


Calories: 432kcal | Carbohydrates: 53g | Protein: 18g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 1034mg | Potassium: 1353mg | Fiber: 10g | Sugar: 12g | Vitamin A: 865IU | Vitamin C: 39mg | Calcium: 344mg | Iron: 3mg
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