Go Back
Print

Baby Bella & Zucchini Tacos

Course Main Course
Cuisine Mexican
Keyword mexican, mushrooms, tacos, vegetarian, zucchini
Prep Time 16 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings 8 tacos

Ingredients

  • 1 small container baby bella mushrooms, sliced
  • 1/2 cup onion, diced
  • 3 small to medium zucchini, sliced
  • 3 tbsp. olive oil
  • 1 tbsp. fresh minced garlic
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • 1 tsp. onion powder
  • 1 tsp. fresh ground pepper
  • 2 tsp. salt
  • 8 corn or flour tortillas

Instructions

  • Combine mushrooms, zucchini, and onions in a bowl. Drizzle with olive oil and toss to evenly coat.
    Spread out on a greased baking sheet.
    Mix together cumin, chili powder, onion powder, pepper, and salt.
    Sprinkle the seasonings evenly over the vegetables, and stir to evenly coat each piece. Sprinkle the minced garlic on top.
    Broil on high for 10 minutes, remove from oven to stir and flip veggies, then broil on high for 4 more minutes. You may want to transfer the veggies to a strainer before serving to drain off some the water that will come out of the mushrooms and zucchini while cooking. 
    Serve in *warm corn or flour tortillas, topped with the recommended toppings.
    Recommended toppings: shredded cheese, avocado, fresh tomato, salsa, and sour cream.  
    *To warm tortillas, wrap in foil and heat in the oven until warm, or add a tbsp. of oil to a skillet and lightly fry them on medium heat till hot.