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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425°F On a large rimmed baking sheet, combine mushrooms, water, 1 teaspoon oregano, 1 tablespoon oil, and salt & pepper to taste. On another rimmed baking sheet, toss the zucchini & onions with the remaining oregano & oil; season with salt & pepper. | 2. Roast, tossing occasionally, until veggies are browned and fork-tender, 25-30 minutes. Keep an eye on them - the zucchini & onions will be done sooner than the mushrooms. | 3. When roasting is almost finished, heat a small skillet over medium high heat and warm tortillas briefly on each side. This goes very quickly - you want them a bit browned but still nice and soft. Wrap warm tortillas in a clean kitchen towel until serving time. | 4. To serve, pile on the filling and toppings as you wish! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
portabella mushroom	5		sliced	-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
oregano	2	teaspoons	divided dried	5.3	1.3784	0.18	0.0856
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0
salt pepper			ground	151.3	0.0	33.66	0.85
zucchini	4		cut	9.24	1.3684	1.1924	0.17600000000000002
red onion	1	halved	sliced	-	-	-	-
corn tortilla	12			-	-	-	-
monterey jack cheese	6	ounces		151.3	0.0	33.66	0.85
guacamole				151.3	0.0	33.66	0.85
salsa				-	-	-	-
lettuce			shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.