40 Min

• 4 Heirloom Corn Tortillas 
• 8 oz Cremini Mushrooms, sliced
• 2 Green Zucchinis, cut into 2 x 1/2-inch sticks
• ½ Red Onion, halved and sliced 1/4-inch thick
• ½ Red Onion, minced
• 1 pint Cherry Tomatoes
• ½ cup Minced Cilantro
• 1 Lime, juiced
• 1 tsp Dried Oregano
• 2 Tbsp Olive Oil
• Sea Salt and Freshly Cracked Black Pepper

Preheat oven to 425 degrees. 

Cut cherry tomatoes into quarters and add to bowl with minced onion, cilantro, and lime juice. Season with sea salt, toss, and set aside. 

On large rimmed baking sheet, toss mushrooms with ½ teaspoon oregano, 1 tablespoon oil, sea salt, and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining ½  teaspoon oregano and tablespoon oil; season with sea salt and pepper.

Place both sheets in oven. Roast 25 to 30 minutes, tossing occasionally, until vegetables are browned and fork-tender.
Meanwhile, in small skillet over medium-high heat, warm tortillas and wrap loosely in clean kitchen towel to keep warm.