Chipotle Portobello Tacos – CE
avocado and Mexican rice
  • Clean Eating
  • meatless, one pan
Chipotle Portobello Tacos – CE
avocado and Mexican rice
  • Clean Eating
  • meatless, one pan
Servings:

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
  1. 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.
  2. Place beans in a microwave safe bowl with lid.
To Cook
  1. Place mushroom mixture on a sheet pan and cook at 425 for 25-30 minutes or until portobellos are tender.
  2. Warm tortillas and beans. Slice avocado.
  3. Spread beans on tortilla and top with mushroom mixture, cheese, and avocado.
  4. Cook Mexican rice according to package directions and serve with tacos.

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
  1. 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.
  2. Place beans in a microwave safe bowl with lid.
To Cook
  1. Place mushroom mixture on a sheet pan and cook at 425 for 25-30 minutes or until portobellos are tender.
  2. Warm tortillas and beans. Slice avocado.
  3. Spread beans on tortilla and top with mushroom mixture, cheese, and avocado.
  4. Cook Mexican rice according to package directions and serve with tacos.
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