Roasted-Vegetable Tacos

*I served mine with Mexican red rice (recipe here) and beans (a recipe I found that didn't work out so well, so we had to add a bunch of things to salvage it, it worked out in the end but no recipe for the beans). And these tacos aren't folded...but you fold them.

Roasted-Vegetable Tacos
Recipe from Betty Crocker

Olive oil flavored cooking spray
1 Medium onion, cut into wedges
1 Medium bell-pepper, cut lengthwise into eighths
1 Medium zucchini, cut into 1/4 inch slices
1 Cup sliced mushrooms (3 oz)
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 Cup shredded Cheddar or Monterey Jack cheese (4 oz)
8 taco shells (I used soft corn tortillas and could use flour tortillas)
3/4 Cup salsa
Chopped fresh cilantro (optional)

1 Heat oven to 425. Spray cookie sheet pan with cooking spray.

2. Place onion, bell pepper, zucchini and mushrooms in single layer in pan. Spray with cooking spray. Sprinkle with salt and red pepper. Bake uncovered 20-25 minutes, turning vegetables once, until vegetables are tender.

3. Sprinkle cheese into taco shells. Top with vegetables and salsa. Sprinkle with cilantro.