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Spicy Chipotle Roasted Portobello and Black Bean Tacos with Cilantro-Lime Slaw

A close-up of a delicious Mushroom Tacos served on a corn tortilla, topped with rich filling and fresh coleslaw.
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A recipe for savory and slightly spicy vegetarian tacos featuring roasted portobello mushrooms and black beans, topped with a bright cilantro-lime slaw.

Ingredients

Scale
  • 1 lb portobello mushroom caps, stems removed and sliced
  • 1 tablespoon olive oil
  • 1 teaspoon chipotle powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1 (15 ounce) can black beans, rinsed and drained
  • 12 small corn tortillas
  • 1 cup shredded cabbage
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon mayonnaise (optional, for slaw)
  • 1/4 cup water (for slaw)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, toss the sliced portobello mushrooms with olive oil, chipotle powder, cumin, and salt until coated.
  3. Spread the seasoned mushrooms on a baking sheet and roast for 15 minutes.
  4. While mushrooms roast, prepare the slaw by combining cabbage, cilantro, lime juice, and mayonnaise (if using) in a small bowl. Add water slowly until the slaw reaches your desired consistency. Mix well.
  5. Remove the mushrooms from the oven and toss them gently with the rinsed black beans. Return to the oven for 5 more minutes to heat through.
  6. Warm the corn tortillas according to package directions (usually a quick heat in a dry skillet or microwave).
  7. Assemble the tacos by spooning the mushroom and bean mixture into the warm tortillas. Top each taco generously with the cilantro-lime slaw.

Notes

  • For a vegan version, substitute the mayonnaise in the slaw with a vegan mayonnaise or use plain Greek yogurt alternative.
  • If you prefer a softer texture, you can sauté the mushrooms instead of roasting them until they release their liquid and brown slightly.
  • Serve with your favorite hot sauce for extra heat.

Nutrition

Find it online: https://savorsensations.com/mushroom-tacos-spicy-roasted-portobello-recipe/