Roasted portobello & red pepper tacos
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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!
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.
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.
Enjoy!
PrintRoasted 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:
- Preheat the oven to 425F.
- 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.
- In a 9x12-inch baking pan, combine the red pepper, onion, remaining teaspoon of oregano, olive oil, salt and pepper. Stir to coat.
- Bake both at 425F for about 20 minutes, stirring halfway through, until the veggies are cooked and the onion is just starting to caramelize.
- To assemble, fill each tortilla with roasted veggies and other optional add-ins. Serve immediately.
