This Portobello Mushroom Taco Recipe is punchy, flavorful and so easy to make! Smoky, spicy and “meaty’ these vegan tacos are hearty and delicious and made on a sheet pan for an EASY weeknight dinner.  Watch the Video!

Chipotle Portobello Tacos on a wood board with Vegan Cilantro Crema

We are what we repeatedly do. Excellence, then, is not an act, but a habit. ― Aristotle

It doesn’t take much to make these incredibly flavorful Mushroom Tacos – smoky, spicy and “meaty”  – these vegan tacos will satisfy even the most diehard meat lovers!

Chipotles give portobello mushrooms their deep, smoky heat, while Vegan Cilantro Crema and Pickled Onions give them a delicious punch of flavor.  But if pressed for time, free to swap out basic guacamole or Avocado for the Cilantro Crema and trade out the roasted onion for the pickled onions.

At the base of the tacos are warm refried black beans, which add a delicious richness without fat or dairy.  If feeling energetic – know you can always make your own refried beans….on the stove or in an instant pot. 🙂

There is a lot of flavor happening here, friends, with not a lot of calories and no animals involved—just plants. This is my favorite kind of meal! Want more? Check out our 40 Mouthwatering Vegan Recipes and Our 40 Best Mushroom Recipes!

What you’ll need!

  • Portobello mushrooms –  opt for large portobello mushrooms, always check the gills!
  • Bell pepper- we love red bell pepper here, but yellow, green or orange worked great too!
  • Onion – Red onion, yellow onion or white onion
  • Tortillas – 6-inch tortillas; flour, corn or a blend. Try your hand at making your own homemade tortillas! 
  • Refried beans  – we love the ease of canned organic, vegan refried blackbeans! Or make your make your own refried beans!

Optional Garnishes: cilantro, pickled red onions, Vegan Cilantro Crema , Guacamole (or sliced avocado) and hot sauce! Try our fermented Hot sauce or our 5-minute hot sauce!

Marinade Ingredients

How to make Vegan mushroom tacos

How to make Mushroom Tacos

Step 1: Make the flavorful marinade.

Step 2: Slice the portobello mushrooms, onions and peppers and place on a sheet pan. Coat in the flavorful chipotle marinade. Sprinkle with salt and pepper.

Step 3: Bake in the oven until tender, about 20 minutes.

Step 4: While it’s baking, make the vegan cilantro crema, heat the refried beans and warm up the tortillas.

vegan cilantro cream

FYI: The vegan Cilantro Crema will last up to 10 days in the fridge and can be used on Mexican Baked Potatoes, Burrito Bowls, Enchilada Pie or simply as dip for cut up veggies! You could also substitute mashed, seasoned avocado or guacamole for this.

These pickled red onions are so tasty and are a breeze to make, you’ve most likely made these before and probably already have them on hand! They take 10 minutes and add a punch of flavor.

Quick Pickled Onions

Step 5: Assemble! Once the roasted mushrooms are done, simply assemble them! Layer warm beans on the bottom of the toasty tortilla, add the roasted veggies and the cilantro crema. Top with cilantro and pickled onions! Voila! Prepare to be delighted!

Serving Suggestions and Storage

Chipotle Portobello Tacos with Cilantro Crema - Vegan!

What to serve with Mushroom Tacos

Chipotle Portobello Tacos on a wood board with Vegan Cilantro Crema

On the homefront: I’ve been thinking a lot about my personal habits lately. The simple things I routinely do on most days contribute to feeling alive and joyful, and the ones that do the opposite—there are plenty of the opposite! I just started by looking at these, sitting with what is, and honestly asking myself, am I happy with the way things are?

Is there a small habit I could drop, or a small one that I could begin, that would bring more joy into my days? I’m talking small here friends. Like – actually doing those shoulder exercises my physical therapist prescribed, drinking more water, making my bed when I get up, lighting a candle, or staying off electronic devices first thing in the morning.

Acknowledging that I create my life- and take responsibility for what is, and what I can change. If I want. I think the problem is most days we just do what we habitually do, without really being aware or intentional. And life goes on like this…

More Recipes you may like!

Enjoy the tacos and please leave a comment and rating!

Vegan Mushroom Tacos video

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Sheet-Pan, 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! | #vegantacos #portobellotacos

Vegan Mushroom Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 104 reviews
  • Author: Sylvia Fountaine | Feasting at home
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2-3 1x
  • Category: Vegan Main
  • Method: Oven Roasted
  • Cuisine: Mexican
  • Diet: Vegan


Sheet-Pan, 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 on a sheet pan. Watch the video.


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

Optional Garnishes: cilantro, pickled onions, Vegan Cilantro Crema or guacamole or sliced avocado.

Chipotle Marinade


  1. Preheat oven to 425F
  2. Slice the portobellos into ½-inch thick wedges and slice the bell pepper into ½ thick strips, cut the onion into ½-inch thick rings or half moons. Place all on a parchment-lined sheet pan.
  3. Mix marinade ingredients together in a small bowl.
  4. 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.
  5. While this is roasting, heat the beans and prep any additional garnishes. Pickled onions and Vegan cilantro Crema both take about 10 minutes to make. Or simply use avocado slices.
  6. When ready to serve, warm the tortillas (over a gas flame on the stove, or in a toaster oven) and spread them generously with the refried black beans. Divide chipotle portobellos and peppers (and onions if used) among the tortillas. Top with Cilantro Crema, Poblano Salsa, or avocado, fresh cilantro and optional pickled onions.


This makes 4-6 hearty tacos .

Marinade: If you don’t have chipotle, increase the oil to 3 tablespoons total. Add 2 teaspoons chili powder (or a combo of chili powder and smoked paprika if you want it smoky).


  • Serving Size: -2 tacos per serving with AVOCADO
  • Calories: 307
  • Sugar: 6.2 g
  • Sodium: 353.1 mg
  • Fat: 11.3 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 41.5 g
  • Fiber: 9 g
  • Protein: 9.4 g
  • Cholesterol: 0 mg

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  1. I’ve cooked so many of your recipes and have loved them all. Thank you, Sylvia! I’m eager to try this one but my family doesn’t like the smoky flavor of Chipotle. Is there a substitution you’d recommend, or should I just omit it?

    1. Yes, Laura, I just added a note to the recipe card. You could increase the olive oil and use a little chili powder instead!

    1. Hi Elizabeth! Yes, I think this would be fine- either reheat in a pan on the stovetop or in a 350F oven.

  2. I made these last night and they were fabulous! I’ve been trying to eat more plant based and these were sooo good, that chipotle marinade is *chef’s kiss*. Thank you for these tasty and healthy recipes!

  3. I made these Wed. as a trial run for a dinner party today. Amazing! The best chipotle in adobo are San Marcos- you get more sauce to pepper in the can. The beans are a must. I got organic, fat free, plain, and added cumin and garlic salt when I heated them. They are a game changer in the taco I think. I used Boston Lettuce, 2 leaves per taco, instead of corn tortillas and it gave a great crunch to the tacos. I didn’t use pickled onion, but I will this time, and I didn’t do the cilantro crema- instead made homemade guacamole and put that on. My husband and kids LOVED it. I roasted marinated red onion and red bell pepper as it called for and they added a great twang. Topped with sprigs of cilantro. Super healthy, and super flavorful. We had no leftovers and actually everyone wanted more. This is a GREAT recipe!!!

  4. This is my favorite recipes— it’s absolutely delicious! However, I do believe I like it better without the black beans. I’ve made it both ways. I added purple cabbage on top in addition to the cilantro and pickled red onion for a little crunch. I felt it was lighter ☺️ but either way it’s fabulous!!

  5. Made these for lunch this week and they are SO good – added the crema and pickled onions. Delicious!

  6. So good! We made these with the mole black beans and topped them with the poblano pumpkin seed sauce. All levels of deliciousness.

  7. Fantastic recipe!
    I’ve made this twice already ❤️
    The first time, it was a little too spicy for us, so I brushed on a little less marinade the second time. The pickled red onions are a must! I made an avocado crema with yogurt, a little mayo, jalapeño, garlic, avocado, lime juice and salt and served the cilantro and red onions on the side. Thanks for another easy healthy recipe – that is delicious!


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