Chipotle Portobello Mushroom Tacos
Ingredients
The tacos
-
2
large
portobello mushrooms
-
1
medium
red bell pepper
-
½
medium
onion
-
4
pieces
tortillas
-
14
ounce can
refried black beans
The marinade
-
1
tablespoon
olive oil
-
2
tablespoons
canned chipotle in adobo sauce (sauce only)
-
1
clove
garlic (minced) or ½ teaspoon granulated garlic
-
½
teaspoon
ground cumin
-
½
teaspoon
ground coriander
-
to taste
salt
Optional garnishes
-
to taste
cilantro
-
to taste
pickled onions
-
to taste
Vegan Cilantro Crema
-
to taste
guacamole or sliced avocado
Instructions
- Preheat the oven to 425°F.
- Slice the portobello mushrooms, bell pepper, and onion, and place them on a parchment-lined sheet pan.
- Mix the marinade ingredients together in a small bowl.
- Brush the mushrooms with the marinade and sprinkle with salt. Roast for about 20 minutes until tender.
- While roasting, heat the refried beans and prepare any additional garnishes.
- Warm the tortillas and spread them with refried beans. Assemble the tacos with roasted veggies and toppings.
Nutrition Facts (estimated)
Servings
4-6 tacos
Calories
307
Total fat
11.3g
Total carbohydrates
41.5g
Total protein
9.4g
Sodium
353.1mg
Cholesterol
0mg
You might also like