Ingredients
Method
- If mushrooms are whole, slice lengthwise. Otherwise, skip this step if pre-sliced.
- In a mixing bowl, toss mushrooms with chipotle peppers and adobo sauce. Set aside on counter or in refrigerator.
- If desired, make salsa, pickled red onions, and avocado crema (see links in copy). Place pickled red onions in refrigerator.
- Also, if desired begin preparing refried beans, black beans (see link in copy).
- Preheat oven to 425°F. Place mushrooms on a sheet pan (TIP: line with foil and give a light spray of cooking spray for easy cleanup) and roast for 15 minutes. Flip the mushrooms and roast for another 8 to 10 minutes.
- While the mushrooms are cooking heat oil in a frying pan. When oil is hot, place a tortilla in the pan and cook for 15 - 30 seconds on each side. Place on a plate lined with paper towels and cook each of the remaining tortillas in the same manner. Tortillas should still be soft and pliable, while taking on a darker hue.
- Remove mushrooms from the oven and assemble tacos.
- For these we topped with the remaining ingredients in the recipe. Great served with pan roasted street corn. We also served this with a side of black beans, salsa, and additional avocado crema. Refried beans work well too... own it!
Notes
TIP: There is a lot of nuance to this recipe if you are making it just as it is described and want to pair with items like street corn. This is one post you may want to read the copy to get a sense of how to time the various items to make them come together properly.
We recommend making certain items ahead of time and others while the mushrooms are cooking. Please follow along carefully. It will be worth it. Enjoy!