Vegan Mushroom Chipotle Tacos (Printable Version)

Smoky mushrooms and peppers with chipotle seasonings fill soft tortillas for bold, satisfying plant-based tacos.

# Ingredients:

→ Main Components

01 - 2 extra-large portobello mushrooms
02 - 1 red bell pepper
03 - 0.5 onion
04 - 4 corn or wheat tortillas, toasted
05 - 400 g canned refried black beans

→ Chipotle Marinade

06 - 1 tablespoon vegetable oil
07 - 2 tablespoons chipotle in adobo sauce (sauce only)
08 - 1 garlic clove, minced, or 0.5 teaspoon granulated garlic
09 - 0.5 teaspoon ground cumin
10 - 0.5 teaspoon ground coriander
11 - Salt to taste

→ Optional Garnishes

12 - Fresh cilantro leaves
13 - Pickled onions
14 - Vegan cilantro crema or guacamole
15 - Sliced avocado

# Steps:

01 - Preheat oven to 220°C. Slice portobello mushrooms into 1.25 cm thick wedges, red bell pepper into 1.25 cm strips, and onion into 1.25 cm rings or half moons. Arrange vegetables evenly on a parchment-lined baking sheet.
02 - In a small bowl, combine oil, chipotle in adobo sauce, minced garlic, cumin, coriander, and salt. Blend thoroughly until uniform.
03 - Brush mushrooms liberally on both sides with marinade. Lightly brush remaining marinade onto bell pepper and onion. Season mushrooms with additional salt. Roast in the oven for 20 minutes or until mushrooms are fork-tender.
04 - While vegetables roast, gently heat refried black beans in a saucepan. Prepare any desired garnishes such as pickled onions, vegan cilantro crema, or avocado slices.
05 - Warm tortillas over a gas flame or in a toaster oven until lightly toasted and pliable.
06 - Spread each tortilla generously with warm refried black beans. Top with roasted portobellos, bell peppers, and onions. Garnish with chosen toppings such as cilantro, pickled onions, cilantro crema, or avocado.

# Notes:

01 - For a smoky flavour without chipotle in adobo, replace with 2 teaspoons chili powder and a dash of smoked paprika, increasing oil to 3 tablespoons.