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!
4 tortillas, warmed
1 can refried black beans, warmed
Optional Garnishes: cilantro, pickled onions, Vegan Cilantro Crema or guacamole or sliced avocado.
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 boths 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 or avocado, fresh cilantro and optional pickled onions.
This makes 4-6 hearty tacos .