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! | www.feastingathome.com #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

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
  • ½ an onion – optional

Chipotle Marindade

4  tortillas, warmed

1 can refried black beans, warmed

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


Instructions

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.


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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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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Comments

  1. 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.

  2. 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.

  3. 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!

  4. 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!

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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! ❤️