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 Sheet-Pan, Chipotle Portobello Tacos – smoky, spicy and “meaty” – these vegan tacos are sure to satisfy even the most diehard meat-lovers! Chipotles give portobellos their deep smoky heat, while Vegan Cilantro Crema and Pickled Onions give them a delicious a punch of flavor. But if pressed for time, free to swap out basic guacamole or Avocado for the Cilantro Crema and trade out roasted onion for the pickled onion. 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. 🙂
A lot of flavor happening here friends, with not a lot of calories, and no animals involved. Just plants. My favorite kind of meal.
These Sheet Pan, Chipotle Portobello Tacos are pretty affordable too!
I’ve been thinking a lot about habits lately. The simple things we routinely do on most days that contribute to feeling alive and joyful, and the ones that do the opposite. And there are plenty of the opposite. For me it starts with just looking at these. Sitting with what is. Then 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, making my bed when I get up, lighting a candle, or staying off electronic devices first thing in the morning.
Then acknowledging that I create my life- taking 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…..
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!
The quick pickled onions are a breeze, you’ve most likely made these before and probably already have them on hand! They take 10 minutes!
So there you have it…. super easy and yummy. Repurpose the leftovers ( if any) into a burrito bowl.
Sheet Pan Portobello Tacos with Chipotle
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!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2-3
- Category: Vegan Main
- Method: Oven Roasted
- Cuisine: Mexican
- 2 extra large porto bello mushrooms
- 1 red bell pepper
- ½ an onion – optional
- 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
4 tortillas, warmed
1 can refried black beans, warmed
Optional Garnishes: cilantro, pickled onions, Vegan Cilantro Crema or guacamole or sliced avocado.
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 boths 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.
This makes 4-6 hearty tacos .