Roasted portobello & red pepper tacos

Roasted Portobello & Red Pepper Tacos | A Dash of Compassion

Ah, long weekends full of sunshine, how I love you.

The initial plan was to spend the weekend at the cottage, but hubby and I opted to stay in the city to get some much-needed spring cleaning under way. And, since we are in the process of planning out a new addition to our house, we need to be diligent about completing the necessary plans for the building permit. Have you ever had to apply for a building permit? It’s ludicrous, I tell you. Truly ludicrous. Floor plans, site plans, cross sections, elevations, lot surveys—yikes!

Roasted Portobello & Red Pepper Tacos | A Dash of Compassion

Since we have been such busy bees, I kept our meals pretty simple. Smooth mocha chia pudding made for a delicious Saturday afternoon snack, and these soft tacos were quick to come together for our late Sunday evening dinner.

They require a pretty simple combination of ingredients: portobello mushrooms, red pepper and red onion tossed with oregano, balsamic vinegar and salt and pepper, and roasted to perfection. The roasted veggies can be stuffed in soft tortillas or folded like a burrito (I love Food for Life sprouted ezekiel or brown rice tortillas) and garnished with other additions like avocado, cilantro, salsa or whatever your heart desires. I added sliced avocado and shredded kale and served with our favourite spicy guacamole.

Roasted Portobello & Red Pepper Tacos | A Dash of Compassion

Truth be told, while my hubby enjoyed them taco style (the ones in the photos), I preferred to top a meal-size salad with the roasted veggies and lightly broil the tortilla to serve as the bowl. That’s what I love about recipes like this—they are simple yet totally versatile.

Roasted Portobello & Red Pepper Tacos | A Dash of Compassion

Enjoy!

Print Print

Roasted portobello & red pepper tacos

Yield: Serves 2

Ingredients:

  • 3 portobello mushrooms, sliced
  • 2 tsp dried oregano, divided
  • 1 tbsp balsamic vinegar + 3 tbsp water
  • 1 sweet red pepper, sliced
  • 1/2 red onion, sliced into 1/2 moons
  • 1 tbsp olive oil
  • salt & pepper
  • 4 (4-inch) soft tortillas (use brown rice tortillas for gluten-free option)
  • optional add-ins: sliced avocado, guacamole, shredded kale, salsa

Directions:

  1. Preheat the oven to 425F.
  2. In an 8x8-inch square baking pan, combine the portobello mushrooms with 1 teaspoon of oregano, balsamic +water mixture, salt and pepper. Stir to coat.
  3. In a 9x12-inch baking pan, combine the red pepper, onion, remaining teaspoon of oregano, olive oil, salt and pepper. Stir to coat.
  4. Bake both at 425F for about 20 minutes, stirring halfway through, until the veggies are cooked and the onion is just starting to caramelize.
  5. To assemble, fill each tortilla with roasted veggies and other optional add-ins. Serve immediately.
      

Subscribe

Receive new posts via email:

Follow Me

8 Responses to “Roasted portobello & red pepper tacos”

  1. Lysa — May 22, 2013 @ 8:43 am

    This looks so delicious! portobellos are so yummy. Love your photos.

    • Nicole — May 27, 2013 @ 12:07 am

      Thanks, Lysa! Portobellos are a favourite of mine too.

  2. Cindy — May 22, 2013 @ 10:55 am

    Everything I love to eat is in this meal! Thanks for the name of the tortillas you use. I love wraps, but wanted a healthier option. See you soon!

    • Nicole — May 27, 2013 @ 12:09 am

      Yay! I’m glad you like the recipe :) I buy the Food for Life wraps all the time. You shouldn’t have a problem finding them in the city.

  3. Colynn — May 28, 2013 @ 2:06 pm

    Beautiful! These look so delicious and easy to make. The chia pudding also sounds great.

    PS: building permits = no fun.

    • Nicole — May 29, 2013 @ 4:16 pm

      Thanks, Colynn! And yes, building permits are no fun :P

  4. Mushrooms Canada — June 10, 2013 @ 1:03 pm

    Oh, wow, this looks incredible! I love the simplicity of the dish without compromising flavour. Thanks for sharing!

    -Shannon

    • Nicole — June 10, 2013 @ 7:33 pm

      Thanks, Shannon!

Leave a Comment