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
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.
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.
This looks really good! Just wondering what kind of tortillas do you use?
Thank you
I usually use a corn/flour blend- they have them at Trader Joes.
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.
Perfect Nora!
Wow! Easy recipe, fresh ingredients, and complex flavors!
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.
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!
Awwww- thanks Chrissie!
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.
Awwww, that is awesome. Great to hear and best wishes on your health journey.
Very easy to make and very good. Made my own refried black beans, but still great stuff
Thanks so much and so happy you liked it!
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!!!
Thanks Kelley, I’m so glad you enjoyed this!
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!
Awesome Jeff! Glad you liked this. 🙌
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?
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.
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!)
This was fabulous! I made it exactly as described and even my meat loving husband was impressed.
Restaurant quality! Very very good…thank you!
Thanks Martha!
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!!!
yay! Great to hear!
Delicious recipe! Made this for dinner and lunch the next day!
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!
thanks so much Shay, glad you both liked it!
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.
Sorry this did not work for you.
Thanks for the recipe! We’re making more plant based meals and this hit the spot!
Yay, glad you liked it Kim!
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.
Awesome Judy!
Wow! I made these tonight and they were amazing!
THanks Shannon!
Amazing recipe especially with the cilantro cream!
Thanks so much!
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!)
Yay Kimberly- glad you liked them!
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 🙂
Awesome!!!