Name: Meatless Chipotle Mushroom Tacos
Prep time: 10 min
Cook time: 600 min
Total time: 610 min
Ingredients: 4 large portobello mushrooms; 2 tablespoons olive oil divided; 1-2 tablespoons chipotle adobo sauce from canned chipotles, optional; 1/2 teaspoon salt; 1/2 teaspoon cumin; 1/2 teaspoon smoked paprika; 1 large red onion sliced; 2 large sweet bell peppers sliced; 1 tablespoon lime juice; additional salt and pepper to taste; tortillas (For serving); lettuce (For serving); guacamole (For serving); salsa (For serving); side of rice or slaw. (For serving)

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Every time I crave something that packs a punch yet remains meat-free, I turn to my favorite dish: Meatless Chipotle Mushroom Tacos. These tacos are a staple in my kitchen and never fail to impress friends and family. I still remember the first time I made them; the aroma of sautéed portobello mushrooms mingling with the smoky chipotle sauce filled my home, creating an inviting atmosphere. They’re perfect for those laid-back evenings when you want to whip up something satisfying without the fuss.

As I gathered my ingredients–fresh bell peppers, vibrant red onion, and hearty tortillas–I could already envision the deliciousness to come. The combination of flavors works harmoniously to create a dish that feels both wholesome and indulgent. Whether you’re hosting a casual dinner or looking for a quick weeknight meal, these tacos always hit the spot.

What I love most about Meatless Chipotle Mushroom Tacos is their versatility. You can easily customize them to suit your tastes or what you have on hand. Each bite offers a burst of flavor, making it hard to resist going for seconds (or thirds!). So roll up your sleeves and get ready for a culinary adventure that you’ll want to recreate time and again!

Recipe Snapshot

Total Time:
10 hr 10 mins

Prep Time:
10 mins

Cook Time:
600 mins

Difficulty:
Hard

Calories:
280 kcal

Protein:
8 g

Diet:
Keto, Paleo, Whole30

Fat:
10 g

Tools Used:
Frying Pan, Chef’s Knife

FAQ

Absolutely! To make Meatless Chipotle Mushroom Tacos gluten-free, simply use corn tortillas or any gluten-free tortilla of your choice. The filling is naturally gluten-free as it contains no wheat products, so you can enjoy these tasty tacos without worry.

These Meatless Chipotle Mushroom Tacos pair wonderfully with a variety of sides. Consider serving them with a fresh salad, like a crunchy cabbage slaw, or a side of rice for a heartier meal. You can also offer toppings like guacamole, salsa, and lettuce to let everyone customize their tacos to their liking!

To store your leftover Meatless Chipotle Mushroom Tacos, place the filling in an airtight container and keep it in the refrigerator for up to three days. You can reheat the filling in a pan or microwave. If you have extra tortillas, store them separately to keep them fresh!

Yes! Preparing the filling for Meatless Chipotle Mushroom Tacos ahead of time is a great way to save time. You can make it a day in advance and store it in the refrigerator until you’re ready to assemble your tacos. Just reheat the filling before serving to enjoy its full flavor!

Conclusion

The beauty of Meatless Chipotle Mushroom Tacos lies in their delightful mix of textures and flavors, making them a crowd-pleaser at any gathering. I encourage you to try making these tacos for yourself; you might just find a new favorite dish. Gather your ingredients, invite some friends over, and savor the joy of cooking and sharing this delicious meal!

Meatless Chipotle Mushroom Tacos

Experience the ultimate flavor explosion with these Meatless Chipotle Mushroom Tacos. Loaded with smoky chipotle flavor and tender portobello mushrooms, they make for an easy yet satisfying weeknight dinner. You won't believe how deliciously simple this recipe is!

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Prep Time 10

Cook Time 10

Total Time 10 10

Course Dinner

Cuisine Mexican

Servings 4 servings

Calories 280 kcal

Equipment

Frying Pan
Chef's Knife

Ingredients

4 large portobello mushrooms
2 tablespoons olive oil divided
1-2 tablespoons chipotle adobo sauce from canned chipotles, optional
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 large red onion sliced
2 large sweet bell peppers sliced
1 tablespoon lime juice
additional salt and pepper to taste
tortillas For serving
lettuce For serving
guacamole For serving
salsa For serving
side of rice or slaw. For serving

Instructions

Clean portobello mushrooms: Wipe off any excess dirt on the cap. Remove the stem and scoop out the “gills” under the cap and discard. Then slice to 1/4 inch pieces.
Heat 1 tablespoon oil in a large heavy pan over medium high heat. Once hot, add the mushrooms. Let the mushrooms cook until just tender and any liquid has evaporated, about 5 minutes.
Remove from pan and set aside in a bowl. To the bowl, add chipotle adobo sauce, salt, cumin, and paprika.
Meanwhile, add remaining tablespoon oil to the pan and add onions and bell peppers with a pinch of salt. Cook until just tender, about 5 minutes.
Add the mushrooms back to the pan and combine. Add lime juice and cook for 1 more minute until heated through then remove from heat. Season to taste.
Serve hot with desired sides!

Notes

Storage: Store leftovers in an airtight container in the fridge for up to three days.
Freezing: You can freeze the filling for up to a month. Just thaw before reheating.
Variations: Try adding black beans or corn for extra texture.
Serving: These tacos are great for lunch or dinner, and perfect for gatherings.
Spice it up: If you love heat, add more chipotle sauce or fresh jalapeños.