Smoky Chipotle Portobello Tacos


Smoky Chipotle Portobello Tacos

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 - 6 Tacos

Serving Size: 2 Tacos (not including avocado)

Calories: 307
Fat: 11.3 grams
Carbohydrates: 41.5 grams
Fiber: 9 grams
Protein: 9.4 grams
Allergens: Gluten, mushrooms


  • 4-6 tortillas, warmed
  • 1 can refried black beans
  • 2 extra-large Portobello mushrooms
  • 1 red bell pepper
  • ½ onion – optional
  • Chipotle Marinade
  • 1 tbsp. oil
  • 2 tbsps. Canned Chipotle in Adobo sauce (sauce only)
  • 1 minced garlic clove (or 1 tsp. minced garlic)
  • ½ tsp. cumin
  • ½ tsp. coriander
  • Salt to taste
  • Optional Garnishes
  • Cilantro
  • Pickled red onions
  • Jalapeno slices (depends on how spicy you want your taco)
  • Vegan cilantro crema, guacamole, or sliced avocado


  1. Preheat oven to 425?F.
  2. Slice the portobellos into ½” thick wedges and slice bell pepper into ½” thick strips. If adding onion, cut into ½” thick rings or half-moons and place all on a lined sheet-pan.
  3. Mix marinade ingredients together in a small bowl.
  4. Brush both sides of the mushrooms liberally with the marinade, then remaining red bell pepper and onion lightly. Sprinkle portobellos with salt. Roast 20min or until portobellos are fork tender.
  5. While this is roasting, heat the beans and prep any garnishes. Pickled onions and vegan cilantro crema take about 10min to make, or simply use avocado slices.
  6. When ready to serve, warm the tortillas (over gas flame on stove, or in toaster oven), and spread generously with the refried black beans. Divide chipotle portobellos, peppers, and onions (if used), among the tortillas. Top with fresh cilantro, or other garnish of choice and enjoy!