Roasted portobello & red pepper tacos

I made this meal Wednesday night and it was delicious and pretty easy! It says it serves two but it fed all four of us. We really loaded up one tortilla with the yummy veggies. We topped the tacos with spinach and avocado. Enjoy!! Find the recipe here.

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.