Fire up the oven! Oven-roasting fresh vegetables is easy, and they make an excellent filling for tacos.
1 pkg Old El Paso* Smart Fiesta* Hard Taco Dinner Kit
Olive oil-flavoured nonstick cooking spray
1 cup (250 mL) sliced fresh mushrooms
1 medium onion, cut into wedges
1 medium pepper, cut lengthwise into eighths
1 medium zucchini, cut into 1/4-inch slices
1 cup (250 mL) reduced fat shredded Cheddar or Monterey Jack cheese
Chopped fresh cilantro, optional
Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with nonstick cooking spray.
Place mushrooms, onion, pepper and zucchini in single layer in pan. Spray with nonstick cooking spray. Sprinkle with 2 tbsp taco seasoning mix. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
Sprinkle cheese into taco shells. Top with vegetables and taco sauce. Sprinkle with cilantro.
Variation : Try roasting different vegetables, such as eggplant, potatoes or yellow summer squash.
Special Touch : Add guacamole to Roasted-Vegetable Tacos for a cool, creamy touch.