Thintech Recipes

Sheet Pan Chipotle Portobello Tacos


  • 2 extra large portobello mushrooms
  • 1 red bell pepper
  • ½ a sweet onion – optional
  • Avocado
  • Cauliflower Tortillas

Chipotle Marindade

  • 1 tablespoon EVOO
  • 2 tablespoons chipotle seasoning
  • 1 minced garlic clove
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • Pink Salt to taste
  • 4  Cauliflower Tortillas
  • 1 can black beans


  1. Preheat oven to 425F
  2. Slice the Portobello’s into ½ inch thick wedges and slice bell pepper in to ½ inch thick strips. If adding onion, cut into ½ inch thick rings or half moons.
  3. Place all on a lined sheet pan & mix marinade ingredients together in a small bowl.
  4. Brush both sides of mushrooms liberally with the marinade, then remaining red bell pepper and onion lightly.
  5. Sprinkle Portobello’s with salt.
  6. Roast 20 minutes or until Portobello’s are fork-tender.
  7. While this is roasting, heat the beans and puree
  8. Slice Avocado
  9. When ready to serve, warm the tortillas
  10. Spread generously with the bean puree
  11. Divide chipotle, Portobello’s and peppers (and onions if used) among the tortillas
  12. Top with fresh avocado


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