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!
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
- Olive oil
- Canned Chipotle in Adobo sauce (use the sauce only) OR sub chili powder, see notes!
- Fresh garlic clove ( or sub granulated garlic)
- Spices: ground cumin, coriander, salt and pepper
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.
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.
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
- The leftovers will keep up to 4 days in the fridge and reheated. Repurpose the leftovers into a tasty burrito bowl!
- Serve the tacos with our Mexican Slaw, this Cucumber Salad, or Cilantro Lime Rice.
What to serve with Mushroom Tacos
- Pickled Red Onions
- Delicious Peppery Pickled Jalapeños
- How to Make Tortillas
- Guacamole (three ways!)
- Refried Beans! or Mole Black Beans
- Mexican Slaw with Cilantro and Lime
- Cilantro Lime Rice
- Pinto Beans
- Mezcal Margaritas
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!
Vegan Mushroom Tacos video
Vegan Mushroom Tacos
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2-3
- Category: Vegan Main
- Method: Oven Roasted
- Cuisine: Mexican
- Diet: Vegan
Description
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.
Ingredients
- 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 tablespoon oil
- 2 tablespoons canned Chipotle in Adobo sauce ( SAUCE ONLY)
- 1 minced garlic clove ( or 1/2 teaspoon granulated garlic)
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- salt to taste
Instructions
- Preheat oven to 425F
- 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.
- 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.
- 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.
- 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.
Notes
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).
Nutrition
- 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
It says, “Watch the Video”, but I can’t find the link???
Hi David, it is right above the recipe card, in the post. 🙂
Thank you for sharing ☺️☺️
Shall be trying out ☺️☺️☺️
Let us know what you think!
Everyone loved these! I made them for a dinner party ensuring that I put them together instead of have guests assemble. I tossed the mushrooms, red bell pepper, and onions in the marinade and then roasted plus made the vegan cilantro cream and pickled red onions. Instead of using vinegar for the pickled red onions, I followed a recipe where you put red onions in hot water, rinse, then let them soak in lime juice for a while. Tacos were amazing! Had no time to make refried beans so I used a can of Siete Refried Pinto Beans. Black beans would have worked too.
Great to hear Angela!
Sooooo delicious! Highly recommend making the crema and the pickled onions.
Thanks Amanda, so glad you enjoyed!
Delicious, but next time I would double the recipe because between two of us we devoured this!
Good to know Amanda!
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?
Yes, Laura, I just added a note to the recipe card. You could increase the olive oil and use a little chili powder instead!
Hi! Can the filling be made the day before? How best to reheat if one can?
Hi Elizabeth! Yes, I think this would be fine- either reheat in a pan on the stovetop or in a 350F oven.
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!
Thanks Lacey! So great to hear your review.
This is a great Mexican Fix!
Great to hear!
These were so easy and delicious! Loved toasting the tortillas over the gas flame!
glad you enjoyed!
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!!!
Awesome Autumn, thanks for all the details and so happy you all enjoyed!
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!!
That sounds really yummy Cynthia! Perfect for summer.
Made these for lunch this week and they are SO good – added the crema and pickled onions. Delicious!
So happy you enjoyed this!
So good! We made these with the mole black beans and topped them with the poblano pumpkin seed sauce. All levels of deliciousness.
Sounds like a perfect meal. 🙂
Another vegan winner for a vegan fan ~ Thank you!
Awesome to hear Daniella- appreciate this!
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!
Sounds perfect Diane- thanks for the rating and feedback!
Delicious! Even the carnivores in the group took a second helping.
Love it!
Best tacos ever!! So flavourful. Definitely recommend making these.
Great to hear Roxane!