9 Ingredients
  • 5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
  • 2 teaspoons dried oregano
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 4 medium zucchini, cut into 2-by-1/2-inch sticks
  • 1 medium red onion, halved and sliced 1/4-inch thick
  • 12 (4 1/2-inch) corn tortillas
  • 6 ounces (1 cup) Monterey Jack cheese, shredded
  • 1/2 cup fresh salsa
Nutrition
457
23% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian, gluten-​free
     

Fat

35% 23

Saturated

48% 10

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

16% 49

Carbs (net)

- 39

Fiber

38% 9

Sugars

- 11

Sugars, added

- 0

Protein

40% 20

Cholesterol

13% 38

Sodium

47% 1126

Calcium

44% 441

Magnesium

28% 110

Potassium

35% 1221

Iron

16% 3

Zinc

24% 4

Phosphorus

89% 625

Vitamin A

12% 112

Vitamin C

63% 38

Thiamin (B1)

17% 0

Riboflavin (B2)

33% 1

Niacin (B3)

36% 7

Vitamin B6

38% 1

Folate equivalent (total)

24% 96

Folate (food)

- 96

Folic acid

- 0

Vitamin B12

7% 0

Vitamin D

0% 1

Vitamin E

10% 2

Vitamin K

26% 21
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