Name: Vegan Mushroom Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 extra large portobello mushrooms; 1 red bell pepper; ½ an onion; 4 tortillas, toasted; 1 (14-ounce) can refried black beans; 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

Why Make This Recipe

Vegan Mushroom Tacos are a delicious way to enjoy a plant-based meal. They are packed with flavor and nutrients from the mushrooms, bell peppers, and spices. This recipe is perfect for a quick weeknight dinner or a fun weekend gathering. Plus, it’s easy to customize with your favorite toppings!

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How to Make Vegan Mushroom Tacos

Ingredients

2 extra large portobello mushrooms
1 red bell pepper
½ an onion
4 tortillas, toasted
14-ounce can refried black beans
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

Directions

Preheat the oven to 425°F (220°C).
Slice the portobellos into ½-inch thick wedges and slice the bell pepper into ½-inch thick strips. Cut the onion into ½-inch thick rings or half moons. Place all the veggies on a parchment-lined sheet pan.
In a small bowl, mix the marinade ingredients together (oil, chipotle sauce, garlic, cumin, coriander, and salt).
Brush both sides of the mushrooms liberally with the marinade. Lightly brush the remaining red bell pepper and onion with the marinade as well. Sprinkle the portobellos with salt.
Roast in the oven for about 20 minutes, or until the portobellos are fork-tender.
While the veggies are roasting, heat the refried black beans and prepare any additional garnishes. Quick options include pickled onions or fresh avocado.
When everything is ready, warm the tortillas (you can do this over a gas flame on the stove or in a toaster oven). Spread the tortillas generously with refried black beans.
Divide the roasted portobellos, bell peppers, and onions (if using) among the tortillas. Top with vegan cilantro crema, fresh cilantro, avocado, or pickled onions.

How to Serve Vegan Mushroom Tacos

Serve the vegan mushroom tacos warm, loaded with all your favorite toppings. They go great with a side of rice or a fresh salad. Enjoy them with friends and family for a fun and tasty meal!

How to Store Vegan Mushroom Tacos

If you have leftovers, store them in an airtight container in the fridge. The roasted mushrooms and veggies can last for about three days. Reheat them gently in the microwave or on the stove before serving again. Store the assembled tacos in a way that keeps the tortillas from getting soggy.

Tips to Make Vegan Mushroom Tacos

For extra flavor, you can add more spices or swap in different types of peppers.
If you like it spicy, add more chipotle sauce or some fresh jalapeños.
Make sure to toast the tortillas just before serving to keep them warm and crispy.

Variation

You can use other types of mushrooms, such as shiitake or cremini, for a different taste. You can also replace refried black beans with lentils or chickpeas for variety.

FAQs

1. Can I make the filling in advance?
Yes, you can roast the mushrooms and veggies a day ahead. Just store them in the fridge and reheat them before serving.

2. What other toppings work well?
You can add avocado, vegan cheese, fresh salsa, or even a squeeze of lime juice for different flavors.

3. Are these tacos gluten-free?
The recipe can be gluten-free if you choose gluten-free tortillas. Check the labels to be sure!