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!
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.