These Vegan Portobellos Tacos are full of flavor! Made with sheet-pan roasted portobello mushrooms in a delicious chipotle marinade, with vegan Cilantro Cream, avocado, pickled onions, and roasted peppers.  Smoky, spicy and “meaty’ these vegan tacos are hearty and delicious. With a 45-second 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 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 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. 🙂

A lot of flavor happening here friends, with not a lot of calories, and no animals involved. Just plants. My favorite kind of meal.

Chipotle Portobellos Tacos/ 30-second video

These Sheet Pan, Chipotle Portobello Tacos are pretty affordable too! Here is another recipe for Sheet Pan Tacos that are also vegan and yummy – Crispy Sheet pan Jackfruit Tacos !

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, drinking more water, 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…

And one day we wake up and realize, we are not happy, we are not healthy, we are not where we want to be. AT ALL.

For some of you, who are thinking about becoming a vegetarian or vegan, but are overwhelmed by the huge changes this would present, I encourage you to start small.

Perhaps you could start with just one meal a day. Like breakfast, or lunch.

And once you got comfortable with that, then do two vegan meals. Little steps.

vegan cilantro cream

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.

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 and add a punch of flavor.

Quick Pickled Onions

So there you have it…. super easy and yummy. Repurpose the leftovers ( if any) into a burrito bowl.

Chipotle Portobello Tacos with Cilantro Crema - Vegan!

Chipotle Portobello Tacos on a wood board with Vegan Cilantro Crema


Sheet Pan Portobellos Tacos- vegan!

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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 Tacos with Smoky Chipotle Portobellos

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2-3 1x
  • Category: Vegan Main
  • Method: Oven Roasted
  • Cuisine: Mexican


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!


  • 2 extra large portobello mushrooms
  • 1 red bell pepper
  • 1/2 an onion – optional

Chipotle Marinade

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 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 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, Poblano Salsa, or avocado, fresh cilantro and optional pickled onions.


This makes 4-6 hearty tacos .


  • 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

Keywords: vegan tacos, vegan taco recipes, mushroom tacos, mushroom taco recipes, portobello tacos, sheet-pan dinners

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  1. We had a vegan friend visit and I decided to try this recipe. Omg. Really a delicious surprise. Usually when I try vegan meals I feel kind of hungry afterwards but this was so tasty and filing I am totally going to make it again! Thank you.

  2. This is my favourite new recipe! The tacos are delicious, with lots of fresh flavour and contrasting textures. Be sure to make the pickled onions – they add colour, flavour and crunch.

  3. Thanks Sylvia!These are amazing, big on flavour and texture and yet easy to prepare. Yumm,yumm,we loved it…Also had some Mexican Slaw left over from the other day,that went well with these tacos, too.

  4. My husband loved this one! He loves chipotle so I just went heavy with it and he approved. I made my own refried beans and fresh corn tortillas and it was a divine dinner.

  5. Silvia, I have made these 3-5 times already for my non-vegan friends as an intro to veganism – and it’s been a hit every time. Thanks for your contributions to this world, big and small!

  6. This is delicious! This is the first full vegan recipe my mother and I have ever eaten. We decided to try out a plant based diet because we both needed a serious change for health reasons. We are excited to try more of your recipes. We made the cilantro crema to go with the tacos and it was just as yummy! Thank you for your post. Your recipes are going to help us transition so much easier than we had originally thought.

  7. These were just so delicious!! I made the pickled onions (added radishes), and green cilantro sauce to go with it. It was a huge hit at my house. Thank you so much!! I’ve been so confused about eating vegan without having no options. Your web site came at precisely the right moment. I cannot wait to try so many of your recipes. Thank you!!!

  8. This was so simple and SO delicious. I recently decided to incorporate more vegan meals into my diet and have made some truly awful dishes from vegan cookbooks. Thank you for an amazing meal!

  9. Your tortillas look wonderful in this recipe!
    Did you just warm the tortillas over the stove burner?
    Any tricks to this?
    Mine never look this good.
    Any secret to share?

    1. I do! I have a gas burner, so I place them directly over the burner(medium heat) and turn them with tongs until they start to blister a bit. If you have an electric stove you do also do this in a dry skillet.

  10. Wow! So delicious! We made these last night and they were honestly our favorite meal of the year. Excellent. Highly Recommend! (+ Try that quick-pickled onions tip! I’d never pickled before and that recipe is so quick, easy and to die for – YUM!)

  11. This was fabulous! I made it exactly as described and even my meat loving husband was impressed.

  12. I’ve made a few of your recipes, all of them have been great but this one is my absolute favorite. So much flavor, and the pickled onions and cilantro crema are divine. Thank you!!!

  13. just made these with my boyfriend and they were so tasty. Such a good mix of flavors and it really was not a lot of work to make the cream, pickled onions, and our own refried beans while the mushrooms roasted. Thanks for the recipe!

  14. I always make the recipe exactly as listed so that I can rate it fairly. It was only ok and was a lot of work. Would not make the crema or the chipotle sauce again.

  15. Amaaaazing! I felt like I was eating at a top notch vegan restaurant. The Cilantro Crema is also fantastic. I doubled it and also made the Chicken Carnitas (also excellent)–now I have food for the whole week and Carnitas to freeze as well. Yum.

  16. Hi there! I made these tonight for the first time, and WOW!!!!! They were the BEST tacos I have made, and I’ve made quite a few! Even my my husband gave them an A+, “even if they’re vegan!” LOL. They were just so scrumptious and also easy to make. I wouldn’t change a thing. (I also made the cilantro crema, and YUM!)

  17. I made this for my family of 6, my parents are on strict diets and I have three younger brothers I’m the oldest. They Devoured the tacos! As fast as I could make them they smashed them. The seller was the cilantro creme and I told them about the mushrooms after dinner. The look was price! All I have to say is thanks for the memories! And keep cooking 🙂

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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