Updated: Apr 28, 2020
These Vegan Portobellos Tacos are full of flavour! Made with sheet-pan-roasted portobello mushrooms in a delicious marinade, with vegan Cilantro Cream, avocado, pickled onions, and roasted peppers. Smoky, spicy and “meaty’ these vegan tacos are hearty and delicious!
2 extra-large portobello mushrooms
1 red bell pepper
½ an onion – optional
1 tablespoon oil
1 minced garlic clove ( or ½ teaspoon granulated garlic)
½ teaspoon cumin
½ teaspoon coriander
salt to taste
4 tortillas, warmed
1 can refry black beans, warmed
Preheat oven to 425F
Slice the portobellos into ½ inch thick wedges and slice bell pepper in to ½ thick strips. If adding onion, cut into ½ inch thick rings or half-moons.
Place all on a sheet-pan lined sheet pan & Mix marinade ingredients together in a small bowl.
Brush both sides of mushrooms liberally with the marinade, then remaining red bell pepper and onion lightly. Sprinkle portobellos with salt. Roast 20 minutes or until portobellos are fork-tender.
While this is roasting, heat the beans any prep any additional garnishes. Pickled onions and Vegan cilantro Crema both take about 10 minutes to make. Or simply use avocado slices.
When ready to serve, warm the tortillas ( over a gas flame on the stove, or in a toaster oven) and spread generously with the refried black beans. Divide chipotle portobellos and peppers (and onions if used)among the tortillas. Top with Cilantro Crema or avocado, fresh cilantro and optional pickled onions.