Chipotle Portobello Mushroom Tacos (Vegan!) (2024)

This Portobello Mushroom Taco Recipe is punchy, flavorful and so easy to make! Smoky, spicy and “meaty’ these vegan tacos are hearty and delicious and made on a sheet pan for an EASY weeknight dinner. Watch the Video!

We are what we repeatedly do. Excellence, then, is not an act, but a habit.― Aristotle

It doesn’t take much to make these incredibly flavorful Mushroom Tacos – smoky, spicy and “meaty” – these vegan tacos will satisfy even the most diehard meat lovers!

Chipotles give portobello mushrooms their deep, smoky heat, while Vegan Cilantro Crema and Pickled Onions give them a delicious punch of flavor. But if pressed for time, free to swap out basic guacamole or Avocado for the Cilantro Crema and trade out the roasted onion for the pickled onions.

At the base of the tacos are warm refried black beans, which add a delicious richness without fat or dairy. If feeling energetic – know you can always make your own refried beans….on the stove or in an instant pot. 🙂

There is a lot of flavor happening here, friends, with not a lot of calories and no animals involved—just plants. This is my favorite kind of meal! Want more? Check out our 40 Mouthwatering Vegan RecipesandOur 40 Best Mushroom Recipes!

What you’ll need!

• Portobello mushrooms – opt for large portobello mushrooms, always check the gills!
• Bell pepper- we love red bell pepper here, but yellow, green or orange worked great too!
• Onion – Red onion, yellow onion or white onion
• Tortillas – 6-inch tortillas; flour, corn or a blend. Try your hand at making your own homemade tortillas!
• Refried beans – we love the ease of canned organic, vegan refried blackbeans! Or make your make your own refried beans!

Optional Garnishes: cilantro, pickled red onions, Vegan Cilantro Crema , Guacamole (or sliced avocado) and hot sauce! Try our fermented Hot sauce or our 5-minute hot sauce!

Marinade Ingredients

• Olive oil
• Canned Chipotle in Adobo sauce (use the sauce only) OR sub chili powder, see notes!
• Fresh garlic clove ( or sub granulated garlic)
• Spices: ground cumin, coriander, salt and pepper

How to make Vegan mushroom tacos

How to make Mushroom Tacos

Step 1: Make the flavorful marinade.

Step 2: Slice the portobello mushrooms, onions and peppers and place on a sheet pan. Coat in the flavorful chipotle marinade. Sprinkle with salt and pepper.

Step 3: Bake in the oven until tender, about 20 minutes.

Step 4: While it’s baking, make the vegan cilantro crema, heat the refried beans and warm up the tortillas.

FYI: The vegan Cilantro Crema will last up to 10 days in the fridge and can be used on Mexican Baked Potatoes, Burrito Bowls, Enchilada Pie or simply as dip for cut up veggies! You could also substitute mashed, seasoned avocado or guacamole for this.

These pickled red onions are so tasty and are a breeze to make, you’ve most likely made these before and probably already have them on hand! They take 10 minutes and add a punch of flavor.

Step 5: Assemble! Once the roasted mushrooms are done, simply assemble them! Layer warm beans on the bottom of the toasty tortilla, add the roasted veggies and the cilantro crema. Top with cilantro and pickled onions! Voila! Prepare to be delighted!

Serving Suggestions and Storage

• The leftovers will keep up to 4 days in the fridge and reheated. Repurpose the leftovers into a tasty burrito bowl!
• Serve the tacos with our Mexican Slaw, this Cucumber Salad, or Cilantro Lime Rice.

What to serve with Mushroom Tacos

• Pickled Red Onions
• Delicious Peppery Pickled Jalapeños
• How to Make Tortillas
• Guacamole (three ways!)
• Refried Beans!orMole Black Beans
• Mexican Slaw with Cilantro and Lime
• Cilantro Lime Rice
• Pinto Beans
• Mezcal Margaritas

Enjoy the tacos and please leave a comment and rating!

xoxo

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