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Portobello Mushroom Tacos with Chipotle and Black Beans Recipe

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4.2 from 23 reviews

These Portobello Mushroom Tacos are a flavorful and hearty vegetarian meal featuring roasted portobello mushrooms and bell peppers marinated in a smoky chipotle adobo sauce. Served on warm tortillas with refried black beans and fresh toppings, these tacos are perfect for a quick, satisfying dinner with a Mexican-inspired twist.

  • Total Time: 30 minutes
  • Yield: 2 servings (4 tacos)

Ingredients

Mushroom and Vegetable Marinade

  • 2 extra large portobello mushrooms, sliced into ½-inch thick wedges
  • 1 red bell pepper, sliced into ½-inch thick strips
  • ½ an onion, cut into ½-inch thick rings or half moons
  • 1 tablespoon oil
  • 2 tablespoons canned Chipotle in Adobo sauce (sauce only)
  • 1 minced garlic clove (or ½ teaspoon granulated garlic)
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • Salt to taste

Additional Ingredients

  • 4 tortillas (corn, flour, or corn and flour blend), warm and toasty
  • 14-ounce can refried black beans, heated
  • Optional garnishes: Cilantro Crema, Poblano Salsa, avocado slices, fresh cilantro, pickled onions

Instructions

  1. Preheat Oven: Set your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper for easy cleanup and roasting.
  2. Prepare Vegetables: Slice the portobello mushrooms into ½-inch thick wedges, the red bell pepper into ½-inch thick strips, and the onion into ½-inch thick rings or half moons. Spread them out evenly on the parchment-lined sheet pan.
  3. Make Marinade: In a small bowl, combine the oil, chipotle in adobo sauce, minced garlic, cumin, coriander, and a pinch of salt. Mix well to create a smoky, spicy marinade.
  4. Marinate and Roast: Brush both sides of the mushroom wedges liberally with the marinade. Lightly brush the red bell pepper and onion slices as well. Sprinkle salt over the portobello mushrooms. Roast everything in the oven for 20 minutes, or until the mushrooms are fork-tender and vegetables are nicely roasted.
  5. Prepare Beans and Garnishes: While the vegetables roast, heat the refried black beans on the stovetop or microwave. Prepare any garnishes you wish to use like pickled onions, vegan cilantro crema, or simply slice some avocado for topping.
  6. Warm Tortillas and Assemble: Warm your tortillas over a gas flame on the stove or in a toaster oven until soft and pliable. Spread a generous layer of refried black beans on each tortilla. Divide the roasted chipotle portobello mushrooms, bell peppers, and onions among the tortillas.
  7. Add Toppings and Serve: Top each taco with cilantro crema, poblano salsa, avocado slices, fresh cilantro, and optional pickled onions for extra flavor and freshness. Serve immediately and enjoy your hearty, flavorful mushroom tacos.

Notes

  • Use a blend of corn and flour tortillas for the best texture and flavor.
  • You can substitute the chipotle in adobo sauce with smoked paprika and cayenne if you prefer milder heat.
  • Pickled onions and cilantro crema add great brightness but are optional.
  • Portobello mushrooms can be replaced with other hearty mushrooms like shiitake or cremini in a pinch.
  • For a gluten-free version, use only corn tortillas and confirm the beans are gluten-free.
  • Leftovers can be stored separately (veggies, beans, tortillas) for best texture when reheated.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/portobello-mushroom-tacos-with-chipotle-and-black-beans-recipe/