Portobello Mushroom Tacos

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

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!

Chipotle gives portobello mushrooms their deep, smoky heat, while Vegan Cilantro Crema and Pickled onion 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!


  • 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 black beans! Or make your Make your own refried beans!

Optional Garnishes: cilantro, Picked red onions, vegan cilantro crema, guacamole (or sliced avocado), and hot sauce!

  • 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


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 a 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!


  • 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,

On the homefront: I’ve been thinking a lot about my personal habits lately. The simple things I routinely do on most days contribute to feeling alive and joyful, and the ones that do the opposite—there are plenty of the opposite! I just started by looking at these, sitting with what is, and honestly asking myself, am I happy with the way things are?

Is there a small habit I could drop, or a small one that I could begin, that would bring more joy into my days? I’m talking small here friends. Like – actually doing those shoulder exercises my physical therapist prescribed, drinking more water, making my bed when I get up, lighting a candle, or staying off electronic devices first thing in the morning.

Acknowledging that I create my life- and take responsibility for what is, and what I can change. If I want. I think the problem is most days we just do what we habitually do, without really being aware or intentional. And life goes on like this…

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