Smoky Chipotle Portobellos and Pepper Vegan Tacos
Smoky, spicy, and“meaty” these tacos are sure to convince the most die-hard meat-lovers to give them a try.
Servings: 2
Ingredients
- 2 large portobello mushrooms cut into ½ inch thick wedges. Note: substiute cremini, if needed
- ½ a red bell pepper sliced into ½ inch thick strips
- ½ a yellow or orange bell pepper sliced into ½ inch thick strips
- ½ a white onion sliced into ½ inch half moons
Chipotle Marinade
- 1 tablespoon vegetable oil
- 2 teaspoons canned chipotle peppers in Adobo sauce (sauce only); found in the Mexican Aisle
- 1 minced garlic clove
- ½ teaspoon cumin
- ½ teaspoon coriander
- salt to taste
Toppings and Garnishes
- 1 can of refried black beans
- 4 tortillas corn or flour
- cilantro (optional)
- Avocado slices (optional)
- guacamole (optional)
- salsa (optional)
- Chipotle Sauce (optional)
Instructions
- Preheat oven to 425°. Line sheet-pan with parchment paper or use a baking mat. Place sliced portobellos, bell peppers and onions on prepared sheet pan in an even layer.
- Using a whisk or hand blender/emulsifier combine together the marinade ingredients in a small bowl. Brush both sides of mushrooms with the marinade. Using the remaining marinade lightly brush bell pepper and onion. Salt the vegetables and place in the oven until the portobellos are fork-tender. This should take about 20 minutes.
- Meanwhile, heat the beans and prepare additional garnishes. Mix ½ a cup of salsa into warmed beans. When ready to serve, warm the tortiallas over a gas flame on the stove or place in a non-stick skillet. Spread warmed tortilla generously with the refried black bean mixture. Divide the chipotle portobellos, peppers and onions among the tortillas. Top tacos with avacodo slices or guacamole, salsa, fresh cilantro and optional chipotle sauce.
Notes
Consider topping tacos with the Chipotle Sauce from the Slow-Cooker-Pork-Carnitas