These Vegan Mushroom Tacos are full of flavor! Made with  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. Video.

Check out 40 Mouthwatering Vegan Recipes and Our 40 Best Mushroom Recipes!

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 Mushroom Tacos – smoky, spicy and “meaty”  – these vegan tacos will satisfy even the most diehard meat lovers!

Chipotles give portobello musrooms 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.

Vegan Mushroom Tacos/ 30-second video

How to make mushroom tacos

How to make Mushroom Tacos

Slice the portobello mushrooms, onions and peppers and place on a sheet pan. Coat in the flavorful chipotle marinade. Sprinkle with salt and pepper.

Bake in the oven until until tender, about 20 minutes.

In the meantime, make the cilantro crema, and heat the beans and warm up the tortillas.

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.

vegan cilantro cream

If you like, make these pickled red onions.

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

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!

Repurpose the leftovers (if any) into a burrito bowl.

Chipotle Portobello Tacos with Cilantro Crema - Vegan!

What to serve with Mushroom Tacos

 

Chipotle Portobello Tacos on a wood board with Vegan Cilantro Crema

On the homefront: 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…

 

Sheet Pan Portobellos Tacos- vegan!

Enjoy the tacos and please leave a comment and rating!
xoxo
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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! | www.feastingathome.com #vegantacos #portobellotacos

Vegan Mushroom Tacos

  • Author: Sylvia Fountaine | Feasting at home
  • 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!


Ingredients

Scale
  • 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


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 .

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

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

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Comments

  1. LOVE this one! Second vegan recipe from this site this week and my family thinks I’m a wizard. Even my picky kids. Thank you! ✨✨✨

  2. These have become a regular for us. You won’t be disappointed. Followed recipe and added some zucchini and poblanos to the pan because I had them. So good! Everyone asks for the recipe when I make them.

  3. This has been my go-to dish when hosting meat eaters at our vegan home…never a complaint or a crumb left behind. All of the little toppings and trimmings really make it! The tofu crema is off the chart too! Thanks for the beautiful dish that makes me look like I know what I’m doing!

  4. Do you know what are the ingredients of the sauce for the marinade? I’m in a different country so buying off Amazon isn’t a possibility.

    1. Which are you referring to Jo? Do you mean the marinade ingredients (see the recipe card) or do you mean Chipotle?

      1. I think the Chipotle. The link goes through to Amazon.

        I ended up using my sweet Chilli Thai sauce..and it still came out delicious.

        My husband loved it.

        It was so great to do something new for him.

        Thanks so much. We just had dinner.

        And so easy to make.

  5. These tacos are so satisfying and “meaty.” My husband asked me what kind of meat was in them. The chipotle seasoning is on point! I serve them with sautéed bell peppers, guac, and salsa. Thanks for another great recipe, Sylvia!

  6. Such lovely flavor! I was worried that the adobo sauce would be too hot, but it added the perfect amount of heat. I followed the recipe almost exactly as written and made the vegan cilantro crema and pickled red onions. Don’t skip the pickled red onions!! The only difference was that I tossed the cilantro crema with some shredded Napa cabbage. Delicious and so filling!

  7. These are so delicious. I’ve made them several times now. Even my husband (big meat eater) loves them. I garnish the tacos with pickled onions (so easy to make and so good) and sliced avocados. I also make the pickled onions often to use as garnish for other dishes. Thank you!

  8. I recently have made the switch to a plant-based life, and this was one of the first recipes I made. It was so amazing, even my picky partner was in awe over this dish. It genuinely was so simple, yet had the most delicious and bold flavor. It was one of those recipes that gave me excitement and the comfort to finally make the switch. Everything from the pickled onions to the vegan cilantro crema complimented the portobello mushrooms perfectly! This will absolutely be a recipe I share with my friends and family just to prove that vegan recipes can absolutely knock traditional cooking out of the park.

  9. These were utterly amazing. I made everything except the crema (didn’t want to clean out big Cuisinart). I will definitely make these again AND I will share this recipe with friends and family. Yummers!

  10. Found this recipe while sitting in grocery store parking lot. Searched “ideas vegan dinner tonight”. This was super quick and easy, and everyone said it is a keeper. I also roasted diced sweet potato, an Anaheim chili and jalapeños in addition to what recipe calls for. I had pickled red onions already in frig which are so tasty on these tacos. Topped them with avocado, cilantro and some Valentina. Didn’t make the cilantro cream but will next time. So yummy!!

  11. I love all your recipes and can’t wait to try this one! Is there a chipotle substitute since my family does NOT like spice—sad for them!

  12. One of my favorites! That’s exactly how I started eating vegan–I started small. I was doing VB6 (vegan before 6!) Which is super easy to do with plant based butter. Almond butter sandwiches for lunch or hummus and veggies.

  13. My parents and I are trying vegan for 30 days for health reasons. My dad is a little spoiled, as my mom is Italian and a chef. I found this recipe and my dad must have said 5 times “THIS is delicious!!! This is DE-licious.” Suffice to say, it was delicious, we will be making it again. Thanks for this recipe! I didn’t take any pictures because we dug right in, but it was beautiful and so colorful!

  14. Follow up post:

    So I received my first shipment from Misfit Market which included portobello, shiitake and oyster mushrooms as well as 2 red and 2 orange bell peppers. The first thing that came to mind was to make a triple batch of the marinade from this recipe. Today I used a handful of the roasted gold in a frittata with some Kalamata olives! Oh my, my, my! Thanks for sharing this recipe.

  15. If you haven’t made this yet make your list now and prepare it for your next dinner. Hubby said “If vegan tastes like this I could support it!” Winner winner vegan dinner!

  16. I wanted to make this for lunch, so put it on a bed of cabbage instead of tortillas. My husband asked if we could have it every week!

  17. Absolutely delicious. I used the pickled onion recipe and the cilantro vegan creme sauce. This meal is a definite addition to my meal rotation.

  18. I have found your recipes delicious with layers of flavors. This is one (of many) that works so well working from home – on my lunch break I chop the veggies (10 mins) and make the marinade (5 min). Then at dinner time, its just bake, pull out some salsa, chop up the avocado and serve. I also love the spice level on your recipes and this one is no exception – more flavorful than most plant based recipes.

    1. I really don’t like mushrooms either, but my boyfriend does, so I tried this with him in mind. I ended up loving this recipe more than him. The flavor is great, and not “mushroomy” tasting!

  19. I HAVE MADE THIS SO MANY TIMES. THE BEST FLAVOR EVER XOXOX
    YOU WILL NOT REGRET MAKING THIS FOR DINNER OR LUNCH !!!

    1. How about adding another 1-2 tablespoons oil plus 1 teaspoon chili powder and 1 teaspoon smoked paprika ?

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