Sheet Pan Portobello Tacos with Chipotle


Chipotle Marindade

4  tortillas, warmed

1 can refried black beans, warmed

Optional Garnishes: cilantro, pickled onions, 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 .