- 2 extra large portobello mushrooms
- 1 red bell pepper
- ½ a sweet onion – optional
- Avocado
- Cauliflower Tortillas
- 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
- Preheat oven to 425F
- 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.
- Place all on a lined sheet pan & mix marinade ingredients together in a small bowl.
- Brush both sides of mushrooms liberally with the marinade, then remaining red bell pepper and onion lightly.
- Sprinkle Portobello’s with salt.
- Roast 20 minutes or until Portobello’s are fork-tender.
- While this is roasting, heat the beans and puree
- Slice Avocado
- When ready to serve, warm the tortillas
- Spread generously with the bean puree
- Divide chipotle, Portobello’s and peppers (and onions if used) among the tortillas
- Top with fresh avocado