These vegan portobello mushrooms tacos are made with marinated, roasted and sliced portobello caps that are then layered between soft tortillas. The tacos contain roasted sweet potato pieces and a variety of flavorful toppings including pickled onion, greens, plant-based cheese, and sliced and layered tortillas. Prepare the ingredients ahead of your meal for a fast, colorful and nutritious meal.
Early this summer, I had these portobello mushrooms tacos for breakfast almost every morning.
Breakfast tacos is the one I make most frequently.
Breakfast tacos taste good either hot or chilled. They’re easy to assemble if you meal prep some of the components, and they lend themselves to endless variation.
I once made sweet potato tortillas with black beans spread. This recipe has become a favorite. It proved to me that roasted sweet potatoes are a terrific taco filling component: tender enough that they aren’t hard to eat in a taco, but also hearty enough to make the taco feel substantive.
This recipe is a relative of that one, but I it has more texture—and more veggies! You’ll find mushrooms, greens, sweet potatoes, and onion here.
These tacos, and many others…