Ingredients
Prep
- 4 portobello mushrooms extra large
- 2 red pepper
- 1 red onion
- 2 T olive oil
- 3 T chipotle in adobo
- 2 t minced garlic
- 1 t cumin
- salt and pepper to taste
- 15 oz black beans
On Cooking Day
- 1 avocado
- 1 C Mexican cheese blend
- 12 corn tortillas
- 2 bag quick cook Mexican rice
Instructions
To Assemble
- Slice the portobellos into ½ inch thick wedges and slice bell pepper in to ½ thick strips. Cut onion into ½ inch thick rings. Add veggies to a large zipper bag. Add in next 5 ingredients. Zip to seal and squish to mix.
- Place beans in a microwave safe bowl with lid.
To Cook
- Place mushroom mixture on a sheet pan and cook at 425 for 25-30 minutes or until portobellos are tender.
- Warm tortillas and beans. Slice avocado.
- Spread beans on tortilla and top with mushroom mixture, cheese, and avocado.
- Cook Mexican rice according to package directions and serve with tacos.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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