Vegan Barbacoa Mushroom Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan tacos filled with shredded mushrooms in a rich, smoky barbacoa sauce spiced with chipotle, cumin, and warm spices. Topped with avocado, these are deeply flavorful and naturally plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 large guajillo chiles
- 1 tsp oil
- 1 bay leaf
- 1 large onion (thinly sliced or chopped)
- 7 cloves of garlic (finely chopped)
- 2 chipotle chile in adobo sauce (1 for less heat)
- 1 tsp ground cumin (, or a combination of cumin and coriander)
- 1/2 tsp dried oregano
- 1/2 tsp smoked hot paprika ( or 1 tsp chili powder blend)
- 1/4 tsp ground cinnamon (or a dash)
- 1/8 tsp ground cloves (or a pinch)
- 1/4 tsp or more salt
- 3/4 cup water or veggie broth
- 1 tsp apple cider vinegar
- 1 to 3 tsp lime juice to preference
- 1/4 tsp sugar or maple - optional
- 8 oz sliced or chopped mushrooms (white, cremini or a combination with others)
- Avocado (salsa or onions, lime juice, pepper and salt)
At a glance
PER SERVING · TIME 40M
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
- 30m
- Sodium
- 721mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 813mg
- Calcium
- 51mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 721MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.