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Roasted-Vegetable Tacos

roasted-vegetable tacos Entree
Roasted-Vegetable Tacos
  • Prep 15 min
  • Total 40 min
  • Servings 10
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Fire up the oven! Oven-roasting fresh vegetables is easy, and they make an excellent filling for tacos. ...MORE + LESS -

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

Steps

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

Expert Tips

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 10
Calories
130
% Daily Value
Total Fat
6
Saturated Fat
3.5
Trans Fat
0
Cholesterol
10
Sodium
250
Dietary Fiber
3
Sugars
2
Protein
5
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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