Vegan Tacos with Roasted Portobello Mushrooms

DESCRIPTION

Vegan Tacos with Roasted Portobello Mushrooms are a bold, plant-based meal packed with smoky, savory flavor and colorful vegetables. Meaty portobello mushroom caps are roasted with sweet tri-colored peppers and red onions until perfectly caramelized, then seasoned with Spicelopedia® Southwest Zesty Fiesta for a vibrant blend of smoky spices, garlic, citrus, and a mild kick of heat. Wrapped in warm flour tortillas and topped with tangy salsa verde, these easy vegan tacos are fresh, satisfying, and perfect for Meatless Mondays, weeknight dinners, or casual gatherings. Every bite delivers a delicious combination of hearty mushrooms, roasted vegetables, and Southwest-inspired flavor.

INGREDIENTS

Servings: 4

Fresh portobello mushroom caps	10 (5 packages, 2 per package)
Small red onion, thinly sliced	1
Fresh tri-colored sweet peppers, seeded and cut into strips	1 (16 oz.) package
Olive oil	2 Tbsp.
Spicelopedia® Southwest Zesty Fiesta seasoning	1 tsp.
Flour tortillas, warmed	8
Prepared salsa verde	½ cup

STEPS

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Wipe the mushroom caps clean with a damp paper towel, then use a small spoon to gently scrape out the gills. Arrange the mushrooms on the baking sheet and roast for 20–25 minutes, or until they have released their moisture and are slightly dried out.
2. While the mushrooms are roasting, place the sliced red onion in a bowl of cold water. Heat a large skillet over medium-high heat and add half of the olive oil. Add the sweet peppers and cook, stirring occasionally, until tender and lightly browned. Season with the Spicelopedia® Southwest Zesty Fiesta seasoning.
3. Remove the roasted mushrooms from the oven. Slice them if desired, then add them to the skillet with the peppers along with the remaining olive oil. Cook just until everything is heated through.
4. Drain the onions and pat them dry. Divide the mushroom and pepper mixture among the warmed tortillas, then top with the sliced onions and salsa verde. Garnish with lime wedges, if desired, and serve immediately.