Portobello Mushroom Tacos Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet-pan vegan tacos with smoky chipotle-roasted portobello mushrooms, bell peppers, and black beans. Spicy, meaty, and ready in 30 minutes, they satisfy both vegan and meat lovers.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 extra large portobello mushrooms
- 1 red bell pepper
- ½ an onion
- 4 tortillas, warm and toasty (corn, flour, or my favorite: a corn and flour blend)
- 14-ounce can refried black beans
- 1 tablespoon oil
- 2 tablespoons canned Chipotle in Adobo sauce ( SAUCE ONLY)
- 1 minced garlic clove ( or ½ teaspoon granulated garlic)
- ½ teaspoon cumin
- ½ teaspoon coriander
- salt to taste
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1334mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 542mg
- Calcium
- 124mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1334MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.