Chipotle Portobello Tacos
Smoky, spicy and “meaty” – these vegan tacos are sure to satisfy even the most diehard meat-lovers!
Ingredients
Chipotle Marinade
For serving
Method
1. Preheat oven to 220C
2. Slice the portobellos into 1.5cm thick wedges and slice bell pepper in to 1.5cm thick strips. If adding onion, cut into 1.5cm inch thick rings or half moons. Place all on a sheet-pan lined sheet pan.
3. Mix marinade ingredients together in a small bowl.
4. Brush both sides of mushrooms liberally with the marinade, then remaining red bell pepper and onion lightly. Sprinkle portobellos with salt. Roast 20 minutes or until portobellos are fork-tender.
5. While this is roasting, prep any additional garnishes.
6. When ready to serve, warm the tortillas. Divide chipotle portobellos and peppers (and onions if used) among the tortillas. Top with coriander, guacamole (or avocado) and optional pickled onions. Also goes great with refried black beans, bean chilli, or coriander creme.