I remember the first time I made Plant-Based Portobello Tacos; the kitchen filled with a deep, earthy aroma as I sliced the mushrooms. Portobellos are rich, almost meaty, and they take on the flavors of spices so beautifully. Plant-Based Portobello Tacos have become one of my favorite ways to enjoy a meatless meal that feels both filling and satisfying. Each bite has a slight smokiness from the paprika and a bit of heat from the cumin, making these Plant-Based Portobello Tacos a true delight for taco night.
Choosing the Perfect Ingredients
When I make these tacos, I look for big, fresh portobello mushrooms with firm caps, which give the tacos a wonderful, chewy texture. The mushrooms are the heart of this dish, so I always take my time brushing off any dirt and slicing them just right. Alongside the mushrooms, I love to add vibrant, crisp veggies like shredded cabbage and diced tomatoes. They bring a nice crunch to the tacos, balancing out the soft, juicy mushrooms. A sprinkle of fresh cilantro brightens up each taco, adding a hint of citrusy freshness.
The Secret Sauce
What really ties these Plant-Based Portobello Tacos together is a creamy avocado-lime sauce. It’s simple to make but adds a layer of creaminess that brings the flavors to life. I blend ripe avocado with lime juice, a bit of garlic, and a dash of salt. When I drizzle this sauce over the tacos, it feels like the final touch of magic. The tangy lime lifts the deep flavors of the portobello, while the avocado gives each bite a smooth, rich texture that’s simply irresistible.
I love serving these tacos when friends come over because they’re always a hit! Even my friends who usually prefer meat find themselves coming back for seconds. There’s something special about sharing a meal that’s healthy, delicious, and filling. Plus, they’re easy to customize with toppings like jalapeños, salsa, or a sprinkle of vegan cheese. Plant-Based Portobello Tacos are more than just a recipe to me; they’re a fun way to connect over food and show just how delicious plant-based meals can be.
Table of Contents
Chef’s Notes- Plant-Based Portobello Tacos
- Portobello mushrooms have a spongy texture, perfect for absorbing marinades. Brush them well on both sides, or even let them sit in the marinade for 10-15 minutes if you have extra time.
- Aim for even thickness in your mushroom, pepper, and onion slices to ensure all veggies roast uniformly and finish cooking at the same time.
- To achieve optimal caramelization, spread the veggies in a single layer on the baking sheet, avoiding overlap. This will help them roast instead of steam.
- Stir in a splash of water or veggie broth while warming the beans to keep them smooth and creamy.
- Have fun with the garnishes! Add shredded lettuce, diced tomatoes, or even a sprinkle of vegan cheese. Fresh lime wedges on the side also bring out the flavors.
Plant-Based Portobello Tacos
Dive into these mouthwatering Plant-Based Portobello Tacos that bring smoky, spicy flavors to your table! Perfect for vegans and meat lovers alike, these easy-to-make tacos feature juicy portobello mushrooms marinated in a zesty chipotle blend, roasted to tender perfection, and served on warm tortillas with flavorful garnishes. Whip them up in just 30 minutes for a satisfying and customizable meal that doesn’t break the bank. Whether you’re hosting a weeknight dinner or a casual get-together, these tacos are sure to impress. Get ready to elevate your taco game with this irresistible vegan favorite!
4
tacos10
minutes20
minutes307
kcal30
minutesKeep the screen of your device on
Ingredients
- Marinade
1 tablespoon olive oil
2 tablespoons canned chipotle peppers in adobo sauce use sauce only
1 clove garlic finely minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt to taste
- Tacos:
2 large portobello mushroom caps sliced into half-inch thick pieces
1 red bell pepper cut into half-inch thick strips
1/2 medium onion sliced into half-inch thick rings or half moons
4 large tortillas gently toasted
1 can 14 ounces refried black beans
- Optional Toppings:
Fresh cilantro leaves
Pickled red onions
Vegan cilantro crema guacamole, or sliced avocado
- Alternative Ingredients:
Mushrooms: Substitute portobello mushrooms with shiitake or cremini mushrooms.
Red Bell Pepper: Use green or yellow bell peppers instead.
Tortillas: Opt for gluten-free tortillas or corn tortillas for a gluten-free option.
Refried Black Beans: Replace with lentil puree or another type of refried beans for variety.
Chipotle in Adobo Sauce: Use smoked paprika and a dash of hot sauce as a substitute.
Garlic: Replace minced garlic with 1/2 teaspoon garlic powder.
Vegan Cilantro Crema: Use plain vegan yogurt or tahini sauce instead.
Directions
- Preheat Oven: Begin by setting your oven to 425°F to ensure it reaches the ideal roasting temperature. This will help the vegetables cook evenly and develop a rich, smoky flavor. Allow the oven to fully heat up before proceeding.
- Prepare Vegetables: Slice the portobello mushrooms into half-inch thick wedges. Next, cut the red bell pepper into similar half-inch thick strips and slice the onion into half-inch thick rings or half moons. Ensuring uniform thickness will promote even cooking. Arrange all the sliced vegetables on a parchment-lined baking sheet for easy cleanup.
- Make Marinade: In a small mixing bowl, combine olive oil, chipotle in adobo sauce, minced garlic, ground cumin, ground coriander, and a pinch of salt. Mix thoroughly to create a flavorful marinade. Brush both sides of the portobello mushrooms generously with the marinade to infuse them with robust flavors. Lightly coat the red bell pepper and onion slices with the remaining marinade for added taste.
- Roast Vegetables: Place the prepared baking sheet in the preheated oven and roast for approximately 20 minutes, or until the portobellos are fork-tender and the vegetables are nicely caramelized. Roasting times may vary slightly based on oven performance, so keep an eye on the vegetables.
- Prepare Garnishes and Beans: While the vegetables are roasting, gently heat the refried black beans on the stovetop or in the microwave until warm. Prepare any additional garnishes, such as pickled onions and vegan cilantro crema, which typically take about 10 minutes to make. Alternatively, you can use sliced avocado for a quicker topping option.
- Assemble Tacos: Once the vegetables are roasted, remove them from the oven. Warm the tortillas by placing them over a gas flame on the stove or in a toaster oven until they are pliable and slightly charred. Spread a generous layer of warm refried black beans onto each tortilla. Divide the roasted portobellos, bell peppers, and onions evenly among the tortillas.
- Add Toppings: Top each taco with your choice of vegan cilantro crema, guacamole, or sliced avocado. Garnish with fresh cilantro leaves and optional pickled onions for an extra burst of flavor and color. Serve immediately and enjoy your delicious Plant-Based Portobello Tacos!
Equipment
- chef’s knife
- cutting board
- baking sheet
- mixing bowls
- Pastry Brush
Nutrition Facts
- Calories: 307kcal
- Fat: 11.3g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 353.1mg
- Potassium: 500mg
- Carbohydrates: 41.5g
- Fiber: 9g
- Sugar: 6.2g
- Protein: 9.4g
- Vitamin A: 1500IU
- Vitamin C: 45mg
- Calcium: 80mg
- Iron: 3mg
FAQ- Plant-Based Portobello Tacos
Can I use other types of mushrooms?
Absolutely! Cremini or shiitake mushrooms work well as substitutes, though they may require a bit less roasting time due to their smaller size.
What if I don’t have chipotle in adobo sauce?
Try using a blend of smoked paprika and a few dashes of hot sauce for a smoky, spicy alternative.
How can I make these tacos gluten-free?
Simply swap out the regular tortillas for gluten-free or corn tortillas, which work beautifully with the flavors.
Can I prepare any parts of this dish in advance?
Yes! You can make the marinade and slice the vegetables ahead of time. You can also warm the beans and prepare toppings just before serving to save time.
How should I store leftovers?
Store leftover taco ingredients separately in airtight containers in the fridge for up to 3 days. Reheat veggies in a toaster oven or on the stovetop to maintain texture.
