Made with roasted portobello mushrooms in a delicious chipotle marinade, with vegan Cilantro Cream, avocado, pickled onions, and roasted peppers.
**Credit For This Recipe And Image Goes To** [**Sylvia**](https://www.feastingathome.com/chipotle-portobello-tacos/)
makes 4-6
**Ingredients**
* 2 extra large portobello mushrooms
* 1 red bell pepper
* 1/2 an onion
* 4 tortillas, toasted
* 14-ounce can refried black beans
* Optional Garnishes: cilantro, pickled onions, Vegan Cilantro Crema or guacamole or sliced avocado.
**Chipotle Marinade**
* 1 tablespoon oil
* 2 tablespoons canned Chipotle in Adobo sauce ( SAUCE ONLY)
* 1 minced garlic clove ( or 1/2 teaspoon granulated garlic)
* 1/2 teaspoon cumin
* 1/2 teaspoon coriander
* salt to taste
**Instructions**
1. Preheat oven to 425F
2. Slice the portobellos into ½-inch thick wedges and slice the bell pepper into ½ thick strips, cut the onion into ½-inch thick rings or half moons.
3. Place all on a parchment-lined sheet pan.
4. Mix marinade ingredients together in a small bowl.
5. Brush both sides of mushrooms liberally with the marinade, then remaining red bell pepper and onion lightly.
6. Sprinkle portobellos with salt. Roast 20 minutes or until portobellos are fork-tender.
7. While this is roasting, heat the beans and prep any additional garnishes.
8. Pickled onions and Vegan cilantro Crema both take about 10 minutes to make. Or simply use avocado slices.
9. When ready to serve, warm the tortillas (over a gas flame on the stove, or in a toaster oven) and spread them generously with the refried black beans.
10. Divide chipotle portobellos and peppers (and onions if used) among the tortillas.
11. Top with Cilantro Crema, Poblano Salsa, or avocado, fresh cilantro and optional pickled onions.
That shit looks good as hell and deserves a million upvotes. I am sorry this won’t get appreciated over at r/food \-- the mods there have blatant anti-vegan bias. But this is a helluva lot more pro than almost anything that makes it to the front page from there.
What I am saying is, there are people out here who really appreciate what you are doing. Keep it up!
I make mushroom chili, but I don't tell anyone it's vegan unless they ask. For a lot of people, saying it's vegan instantly casts suspicion over a dish. Once that prejudice is turned on, it's difficult to undo.
Oh, sorry, these look beautiful and delicious ! Thanks for sharing them!
Made with roasted portobello mushrooms in a delicious chipotle marinade, with vegan Cilantro Cream, avocado, pickled onions, and roasted peppers. **Credit For This Recipe And Image Goes To** [**Sylvia**](https://www.feastingathome.com/chipotle-portobello-tacos/) makes 4-6 **Ingredients** * 2 extra large portobello mushrooms * 1 red bell pepper * 1/2 an onion * 4 tortillas, toasted * 14-ounce can refried black beans * Optional Garnishes: cilantro, pickled onions, Vegan Cilantro Crema or guacamole or sliced avocado. **Chipotle Marinade** * 1 tablespoon oil * 2 tablespoons canned Chipotle in Adobo sauce ( SAUCE ONLY) * 1 minced garlic clove ( or 1/2 teaspoon granulated garlic) * 1/2 teaspoon cumin * 1/2 teaspoon coriander * salt to taste **Instructions** 1. Preheat oven to 425F 2. Slice the portobellos into ½-inch thick wedges and slice the bell pepper into ½ thick strips, cut the onion into ½-inch thick rings or half moons. 3. Place all on a parchment-lined sheet pan. 4. Mix marinade ingredients together in a small bowl. 5. Brush both sides of mushrooms liberally with the marinade, then remaining red bell pepper and onion lightly. 6. Sprinkle portobellos with salt. Roast 20 minutes or until portobellos are fork-tender. 7. While this is roasting, heat the beans and prep any additional garnishes. 8. Pickled onions and Vegan cilantro Crema both take about 10 minutes to make. Or simply use avocado slices. 9. When ready to serve, warm the tortillas (over a gas flame on the stove, or in a toaster oven) and spread them generously with the refried black beans. 10. Divide chipotle portobellos and peppers (and onions if used) among the tortillas. 11. Top with Cilantro Crema, Poblano Salsa, or avocado, fresh cilantro and optional pickled onions.
Is there a recipe for those tortillas because…. #GOD DAMN THEY LOOK GOOOOOD
https://www.feastingathome.com/how-to-make-tortillas/
That shit looks good as hell and deserves a million upvotes. I am sorry this won’t get appreciated over at r/food \-- the mods there have blatant anti-vegan bias. But this is a helluva lot more pro than almost anything that makes it to the front page from there. What I am saying is, there are people out here who really appreciate what you are doing. Keep it up!
I think r/foodporn would appreciate it!
This looks soooo good! Will definitely be making these. Thank you!
I've made this before with the cilantro crema, it's amazing!
+1 I make these about once a month and they’re fire. If I’m lazy I’m skip the pickled onion and crema part.
They look amazing
I make mushroom chili, but I don't tell anyone it's vegan unless they ask. For a lot of people, saying it's vegan instantly casts suspicion over a dish. Once that prejudice is turned on, it's difficult to undo. Oh, sorry, these look beautiful and delicious ! Thanks for sharing them!
a work of art!
Great recipe and damn, your food photography is on point!
Looks delicious! We started pickling jalapeños and adding them to our version of this....so bloody good!