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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.

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!
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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 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


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

Optional Garnishes: cilantro, pickled onions, Vegan Cilantro Crema or guacamole or sliced avocado.

Chipotle Marinade


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

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  1. Very good. I took the advice in the comments and doubled the marinade recipe. Glad I did. Will make this again

  2. Very tasty! The only reason for the 4 stars is that the marinade needs to be doubled (or more). The refried black beans really complemented the mushrooms and helped to hold everything together.

  3. Love, love, love these tacos! Super fast and easy to make and so delicious! Definitely going to make again and share this great recipe with family and friends. Thankyou, Sylvia!

  4. I’m sorry but these are life changing. Absolutely life changing. My kids don’t eat mushrooms and ate these. Thank you for sharing!

  5. sorry, but what is chipotle “marindade” please, do you mean marinade? Tried to check, but nothing was found…. thank you.

  6. So delicious. The store was out of portobello mushrooms, so I substituted shiitake and it was fantastic. Can’t wait to eat the leftovers in a burrito bowl as the post suggested.

  7. I made the portobello tacos, but unfortunately didn’t use the smoky chipotle. It was way too hot for my liking and my taste (I just tasted a little bit on the tip of my finger and my lips burned). Do you have any other suggestions or substitutions for this taco. I did make the pickled onions. easy to make and delicious. I am enjoying trying your recipes. Thank you. Marylin Morton

    1. Oh shoot Marylin! You could try ground ancho chilies, they are more mild but still gives a toasty flavor with just a hint of spice.

  8. I’m dying to know where the square glass canning jar came from? It’s clearly vintage. Does it have a brand name or anything? I’d love to track some down. Please and thanks!

  9. These tacos are absolutely delicious! I added purple cabbage and cherry tomatoes for crunch, and we had just bought a local chimichurri sauce and added that on top. We will definitely make these again! I love all your recipes!

  10. Oh so good. This is a keeper! I love your site. We made the pickled onions to go with and improvised the cilantro crema because I didn’t have vegan yoghurt or silken tofu. Half a block of extra firm tofu plus hemp hearts and an avocado instead – it turned out like creamy mousse. mm.

  11. This recipe was soooo delicious. Better than I anticapated. I did mines without the bell peppers cause I’m not a fan but I’m sure if you are this is the perfect recipe for you. It didn’t take long to make at all it felt so quick. I would say to make more of the marinade I feel like I had just enough and that’s without the peppers so I’d make a bit more to get it on all the veggies.

  12. I’d love to make these for my family. My daughter isnsensitive to spicy. Can you recommend something other than adobo sauce since it’s really spicy?

    1. You could leave it out, and add smoked paprika and cumin to the marinade. Maybe up the oil a bit, if need be.

    1. Yes, but I would go very light- use 1/2 teaspoon, and add 1 1/2 tablespoon more oil, a couple drops vinegar, to make a paste.

  13. This recipe was AMAZING. My first vegan meal I ever made it and it blew me away. That tofu lime crema was really happening. I did the pickled onions and those really made it as well, and those actually go well on anything you put them on. Thanks for sharing this, I will make this again and again. Such a smorgasboard of delicious flavors going on there and all compliment one another for a mind blowing dish. I would recommend doubling, bc you’re going to want some leftovers to gnaw on afterwards.

  14. I have made these several times now, and my husband says they beat any meat taco he’s had! Thank you for the great recipe! ❤️

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