These vegan portobello mushrooms tacos are made with marinated, roasted and sliced portobello caps that are then layered between soft tortillas. Tacos are also topped with roasted sweet potatoes, pickled onions, greens and plant-based vegan cheese. The components can be prepared ahead of time to create a colorful and nourishing meal.
I had portobello tacos for my breakfast nearly every day during the summer of this year.
Breakfast tacos are probably the breakfast that I prepare most often.
Breakfast tacos taste good either hot or chilled. They’re easy to assemble if you meal prep some of the components, and they lend themselves to endless variation.
A while back, I made black bean and sweet potato tacos. This recipe has become a favorite. It proved to me that roasted sweet potatoes are a terrific taco filling component: tender enough that they aren’t hard to eat in a taco, but also hearty enough to make the taco feel substantive.
This recipe is a relative of that one, but I it has more texture—and more veggies! You’ll find mushrooms, greens, sweet potatoes, and onion here.
These tacos, and many others…