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.