Portobello and Zucchini Tacos | Taco Tuesday

I love tacos and roasted vegetables make a great filling for Taco Tuesday's. 

Ingredients 

• 2 large portobello mushrooms; sliced
• 2 zucchini; cut into sticks 
• 1 red onion; sliced
• 2 garlic cloves; chopped
• 2 teaspoons of dried oregano
• 1/2 teaspoon of garlic powder 
• 1/2 teaspoon of onion powder
• salt and pepper to taste
• 2 tablespoons of olive oil
• 1/4 cup of water
• Corn Tortillas
• Monterrey Jack; shredded cheese
• cilantro
• Cherry tomatoes; quartered

Preheat your oven to 425 degrees.  In a large bowl toss mushrooms, onion, zucchini, garlic, seasonings, water and olive oil.   Line a baking sheet with your mix and roast tossing half way for 25 minutes.  Next, using tongs; hold each tortilla directly over a gas flame, turn and heat.  Now fill each corn tortillas up with the vegetable mixture, sprinkle with cheese and cook in oven for 5 minutes.  Finally, enjoy with cilantro, more cheese and cherry tomatoes.