Portobello Mushroom tacos

5 - 6 large Portobello mushrooms, stemmed, gills cleaned and sliced
sliced onion (Spanish)
2 zucchini chopped into bite-size pieces
1/2 cup corn
salsa
mixed low fat shredded cheese
low fat/whole wheat/high fiber smart choice of tortillas
oregano
salt
pepper

Could use black beans rinsed and drained instead of corn. May take less than 25 minutes of cooking time

heat the oven to 375. Toss the onions, mushrooms and zucchini together on a cookie sheet. sprinkle with oregano and salt and pepper. Pour the olive oil over the vegetables and stir. Place in preheated oven and cook for about 10-15 minutes until zucchini are are tender but crisp and mushrooms are soft. Remove the vegetables to a bowl. Pour the corn onto the cookie sheet and roast until the corn is starting to brown and some of the kernels become crispy. Add the Portobello, onion, etc. to the corn, stir and cook for about 10 more minutes until heated through. Serve on warmed tortillas with cheese and salsa if desired.

Serving Size: makes 8 tacos

Number of Servings: 4

Recipe submitted by SparkPeople user SAMSMOM1212.