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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.
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.
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.
Once the roasted mushrooms are done, simply assemble them!
Voila! Prepare to be delighted!
Repurpose the leftovers (if any) into a burrito bowl.
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 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…
More Recipes you may like!
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
- 4 tortillas, toasted
- 14-ounce can refried black beans
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.
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