Vegan Tacos with Smoky Chipotle Portobello Mushrooms
Chipotle Portobello Tacos – smoky, spicy and “meaty” – these VEGAN tacos are sure to satisfy even the most diehard meat-lovers! Make them in 30 minutes!
This recipe serves 2
Equipment: chopping board, chefs knife, small bowl, baking tray, baking parchment, oven, spoons
Total Time: 30 minutes
INGREDIENTS:
- 2 extra large portobello mushrooms
- 1 red bell pepper
- ½ an onion
Chipotle Marinade
- 1 tablespoon oil
- 2 tablespoons chipotle sauce
- 1 minced garlic clove
- ½ teaspoon cumin
- ½ teaspoon coriander
- salt to taste
- 4 tortillas, warmed
- 1 can of black beans
Optional Garnishes: chopped coriander, pickled onions, guacamole or sliced avocado.
METHOD:
Slice the portobellos into ½ inch thick wedges and slice bell pepper in to ½ thick strips and the onion, cut into ½ inch thick rings or half moons.
Place all on a lined baking tray.
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 on the high heat.
While this is roasting, heat the black beans any prep any additional garnishes. Pickled onions and chopped coriander. 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 black beans. Divide chipotle portobellos and peppers and onions among the tortillas. Top with avocado, fresh coriander and optional pickled onions.