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
- 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
Wow! Amazing!!! I just became vegan recently and was so worried about what to eat and this recipe is far beyond my expectations! Loved it! Thank you!
These are amazing, especially with the Vegan Cilantro Crema!!! We’re making them for the second time. We make a triple batch and eat them for a couple of days! SO delicious!!! Just wondering, do you have a vegan recipe that uses the leftover chipotle peppers?
I usually freeze or purée and keep in oil in the fridge.
Made this tonight. Excellent!!! I love the marinade.
Yay!!! Glad you liked!!
Delicious! Outstanding! Second vegan taco recipe we have tried from this site and it does not disappoint !!! I don’t like recipes with food pretending to be other foods ( fake cheese etc.) This is just delicious, flavorful, and filling in every way!
thanks so much Meghan!
So flavorful!! I’m new to the vegan cooking scene and I have to confess, this was a lot easier and tastier than I imagined. My entire family enjoyed this dish…..and they can be fussy eaters.
This will definitely be repeated in our dinner rotation.
Hi, I’m pretty new to cooking and have never used Chipotle in Adobe sauce. What do you mean by “Sauce Only”. Are there peppers in there that I should omit? *haven’t bought the ingredients yet* – I genuinely have no idea, please help. Thank you
Hey Daniel! Sorry about this! Yes, in the can of chipotle peppers, there are the peppers themselves and the sauce surrounding the peppers. The sauce itself is spicy and smoky. I suggest using the sauce here because the peppers can be a little too spicy. 😉
Made this for dinner last night. Followed the recipe to a t except(LOL) I used homemade cashew cream instead of tofu for the cilantro cream sauce. We LOVED the flavor of everything. the pickled onions were so easy to make and wonderful. Everything was delicious. This is a keeper for sure. Thank you so much for sharing!
Yay! Im so happy you enjoyed!
Brilliant. We enjoyed these as much as any chicken or al pastor street taco. And it’s so fresh and healthy! Win, win, and win.
Going to make these for dinner tomorrow night. I’d like to know your recipe on how to make an avocado Crema?
Try this Vegan Avocado Creme!
Delicious and easy! My wife said this was her favorite vegan taco she’s had.
Hi! This recipe looks delicious. Is there a substitute for the wine? I’m not able to cook with wine.
Thanks
There is no wine in the recipe… ?
Another winner with my family! This was delicious. Thanks!
These tacos were delicious! I also made the quick pickled onions and the cilantro crema– the onions were great. I didn’t love the crema on its own, but it tasted good on the tacos. Also, I am not a huge spicy food lover, and the mushrooms and peppers were a bit spicy on their own, but with all of the other components it wasn’t too much. Thanks so much for a great, easy, healthy recipe!
These were delicious! My man doesn’t like mushrooms and he inhaled these. Will definitely be making them again!
I’ve made these several times and LOVE them. We made them with spicy lentils last week instead of the black beans, and added roasted cauliflower. We are moving toward a 90% vegetarian/vegan diet and these are perfect! So please keep these recipes coming.
Thanks Lisa!
Absolutely delicious! Big hit with the meat eating family members too 🙂
Yay! So glad you liked it!!!
Made these without the red peppers since I’m not a fan of them. They turned out amazing. Really tasty and hearty.
Beautiful recipe – worked perfectly! All our guests were very impressed. Agree with other posters that it’s worth increasing the amount of portobellos (& marinade), but also worked well with steak for the meat eaters too. Delicious meal – will definitely make again!
OH MY GOD- FANTASTIC!!! I’m a college student and made this for a group of friends that are vegan, vegetarian, pescatarian, gluten free, various allergies, and none of that, and they all adored it. An absolutely excellent meal that allowed everyone to feel a part of the full experience. I made an onion with the marinade but skipped all of the optional garnishes except cilantro (and jalapeño). Absolutely to DIE for. Even the hardcore meat lovers raved. Came out to about 2-3 tacos per person. You WILL need to make probably double the portabellos you think you’ll need, and probably 3x the marinade (I also tripled the garlic). Ran out of coriander halfway through but it still tasted great. This is absolutely the meal to make- cheap, filling, delicious. Make sure to have sour cream for the guests who don’t like spicy food, and this definitely the meal to make.
Lizzie, thank you so much for your comment and I’m so glad that you liked this! I love that you served it to a big group! Such a great idea. Cheers!
This was delicious! My first recipe from my new fav website! We found the portobello mushrooms a bit spicy but we don’t do spice well! I made the crema and the pickled onions, loved all the flavours!
Made these for lunch today, they were amazing. Fed a group of teenagers who thought we should eat them frequently.
This was absolutely amazing and so quick to make. Thank you!!
Thanks so much, Melissa!
That marinade sounds amazing! I’m crazy about Chipotle in Adobo – and portobellos sound like just the vehicle
These tacos sound so good! what a great idea to use portobello mushrooms, this is a MUST try!