Vegetarian Portobello Tacos with Chili Mayo

Tina Butt


  • 1 Avocado
  • 2 cans black beans or 30 oz dried that you need to rinse and cook
  • 1 handful fresh cilantro
  • 2 Limes
  • 1 Orange
  • 4 medium to large Portobello Mushroom caps
  • 2 CLoves garlic
  • 12 small gluten free tortillas
  • ½ Red onion
  • Chili powder
  • Cumin
  • EVO oil
  • Plain non dairy yogurt
  • Dried Oregano
  • Pure Maple Syrup(buy local)
  • Soy Sauce- I use Braggs Liquid Aminos


  1. Juice the orange in a medium bowl
  2. Juice 1 Lime into the same bowl.
  3. Cut the 2nd Lime into wedges and set aside
  4. Mince the garlic then add to the bowl of juice.
  5. Add the Soy Sauce, maple syrup and spices. Whisk into a marinade.
  6. Cut the Mushrooms in half then again into thin strips. Add to the bowl of marinade.
  7. Peel, halve and thinly cut the onion into slices. Add to the bowl, toss and combine.
  8. Preheat skillet
  9. Add oil to the mushrooms, onion and marinade, Cook while stirring often until veggies are soft and the marinade has reduced.
  10. Whisk together the Yogurt, chili powder in a small bowl and set aside.
  11. Halve and pit the Avocado scoop out and slice. Set aside.
  12. Drain and rinse the beans. Add to the skillet with the veggies and continue to cook until beans are warmed through.
  13. Then, stir half the cilantro into the skillet and remove from the heat.
  14. Warm the tortillas or hard tacos.
  15. Fill The tortilla/tacos and top with the Avocado, chili sauce, and some more cilantro.

This is yummy, plant based, low fat, high protein and high fiber!

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