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 1x
- 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
These were incredible! The mushrooms and peppers in the chipotle sauce were delicious and made the recipe for me. I loved the texture and flavor of the vegetables after they were cooked. I could just eat them by themselves. I also love the pickled onions on top. I’ve started including these in some of my other meals too!
Awesome Dan!
Finger-licking good!!The chipotle portobellos, pickled onions and vegan crema were a fantastic combo! I used cashews as the base for my cilantro cream. I used the chipotle marinade from the fajita sheet pan recipe since I didnt have canned chipotle. Highly recommend!
Thanks Mia!
This plus the pickled onions plus the vegan crema AMAZING! For the crema, I subbed the tofu for vegan mayo. Added a little lemon. By itself it wasn’t that great, all together it was heaven sent. The mushrooms came out great HOWEVER, The chipotle sauce measurements need to be almost tripled to coat just the mushrooms. I didn’t even have enough to coat the bell peppers which was fine as there was A lot of ingredients happening. I added fresh spinach and avocado and bam! Best tacos money can buy!!!! Thank you kindly!
amazing! a party in my mouth! magic combination of flavours. the pickled onions, coriander crema outstanding. and the colours…..thanks so much for this super satisfying combo!
Another great recipe! We really appreciate all of your vegan adaptations as well as your perfect blend of spices on every recipe we’ve made so far. Thank you!
Hello! I am vegan and always looking for new and different taco filling ideas. This sounds amazing. I only have baby bellas, would that work? Thank you!
They should!
This was completely fantastic and so simple to make. We served it with some red cabbage and cilantro slaw for a crunch. The chipotle marinade was amazing and I can already imagine the variations we might do in weeks where we can’t find mushrooms (potato slices with chipotle marinade? sweet potato wedges with chipotle marinade? chickpeas with chipotle marinade?) Thank you for sharing – this will become a regular in our home.
Absolutely delicious!
This is a beautiful combination of flavors and textures. I used Rancho Gordo’s Rebosero whole beans cooked in a pressure cooker for 12″ after soaking for 4 hours, homemade corn tortillas from scratch with masa harina, your quick pickled onion recipe and used greek yogurt for the cilantro sauce. What a fantastic meal, nothing less than great! Thank you for an excellent recipe and a Friday vegetarian taco night fiesta. My family was thrilled!
So happy you enjoyed this!
Another amazing dish!
Ecompletely delicious!!! Thank you for sharing!
Loved these!! Love all of your recipes so far!
Thanks So much Laurel!
WOW!!!!!!
These tacos were absolutely delicious!! And I don’t even know what to say about that Vegan Cilantro Crema!!!
Thank you once again for sharing.
I didn’t rate this recipe because I don’t want to sway others from trying it. But this recipe was so spicy it hurt my stomach. Is there different levels of spice on the peppers in Adobe sauce? I didn’t even look. None of the other comments mention the heat, so I must’ve done something wrong.
Hummm, I think they are pretty standard, but I will note the recipe for milder palates. Sorry about that.
These were some of the best tacos I’ve ever had! The crema was so easy to make and helped brighten the rich mushrooms and peppers. We also mistakenly got some refried beans that had lard at the store, so we just fried and mashed some canned black beans with onions, garlic, and cumin and they turned out amazing! Can’t wait to make these again.
Great to hear Alexa!
love this recipe. i’ve made it twice now. such a great combination of flavors
Thanks so much!
Made these tonight and give them two thumbs up. We like spicy foods and next time I will double the sauce. Great with fresh homemade tortillas. My wife said this is a keeper!
Great to hear Steve, thanks so much!
Fantastic!!! Im definitely not a vegan but these were very good! Full of flavor and I very much enjoyed the tacos even without the meat! Thank you for sharing!
Great to hear- thanks Andrew!
Ate them all, wanted more!!!
My husband said hands down these were the best tacos he’d ever had (meat or otherwise). We didn’t end up making the crema as we simply used mashed avocado and I added a quick salsa on top but the taste of the mushrooms was amazing and the pickled onions were so easy and added a nice touch to the tacos. We’ll definitely be making this recipe again.
Wow! Great to hear! Love this!
Hi there. I’m Trying to cut oil out of my diet. Do you think subbing vegetable stock for oil will work for chipotle marinade
What if you cut in half? They won’t crisp without a little oil, so the texture will not be as good. Feel free to try it though, flavorwise it will still taste good.
Delicious! Thank you for sharing!
Thanks Sally!
My boyfriend and I made this for supper tonight and loved it! It was delicious! We are always trying to find new vegan recipes and I’m so happy we found this one, also made the pickled red onions to go with it, super tasty! Will be making this often 😊
Gal you both enjoyed!
So absolutely delicious! I had roasted Green Chile, Avocado, cut grape tomatoes and cilantro on top. Definitely making this again. Thank you!
My husband and I have gradually been going to more vegan recipes, which we have often found to not be as tasty as we like. We were in the mood for tacos and I found this one. It was tasty and delicious. I served with the pickled onions which are excellent. Will make the Vegan Cilantro Crema next time.
Great to hear Gail!