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Vegetarian Spicy Portobello "Carnitas" Tacos with Beans & Chili Mayo.

  • ½
    avocado
  • 1 (15 oz) can
    black beans
  • ½ small bunch
    cilantro
  • 1 clove
    garlic
  • 1
    jalapeño pepper
  • 1
    lime
  • ½
    orange
  • 2 caps
    portobello mushrooms
  • 6
    small corn tortillas
  • ½ medium
    yellow onion
  •  
    cayenne pepper
  •  
    chili powder
  •  
    coriander
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    mayonnaise
  •  
    oregano
  •  
    pure maple syrup
  •  
    soy sauce
  • 1
    Wash and dry the fresh produce.
    ½ orange
    1 lime
    2 caps portobello mushrooms
    1 jalapeño pepper
    ½ avocado
    ½ small bunch cilantro
  • 2
    Juice orange into a medium bowl. Juice half the lime into the same bowl; cut remaining lime into wedges and set aside.
  • 3
    Peel and mince garlic; add to the bowl with the citrus juice, along with soy sauce, maple syrup, and spices. Whisk to combine the marinade.
    1 clove garlic
    1 tbsp soy sauce
    2 tsp pure maple syrup
    1 tsp coriander
    ½ tsp cumin
    ½ tsp oregano
    ½ tsp chili powder
    ⅛ tsp cayenne pepper
  • 4
    Remove mushroom stems and discard; cut mushrooms in half and then crosswise into thin strips. Add to the bowl with the marinade.
  • 5
    Peel, halve, and thinly slice onion into half moons. Add to the bowl with the mushrooms and toss to combine.
    ½ medium yellow onion
  • 6
    Preheat a skillet over medium-high heat.
  • 7
    Once the skillet is hot, add oil and swirl to coat the bottom. Add the mushrooms, onions, and any leftover marinade. Cook, stirring often, until veggies become soft and golden, and the marinade has reduced, 8-10 minutes.
    1 tsp extra virgin olive oil
  • 8
    Meanwhile, whisk together mayo and chili powder in a small bowl and set aside.
    3 tbsp mayonnaise
    ⅛ tsp chili powder
  • 9
    Thinly slice jalapeño into rounds and set aside. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
  • 10
    Halve and pit the avocado. Slice thinly while still in the skin, then scoop out with a spoon and set aside.
  • 11
    Drain and rinse the beans. Add to the skillet with the mushrooms and continue to cook, stirring often, until beans are warmed through, about 2 minutes.
    1 (15 oz) can black beans
  • 12
    Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves. Stir half the cilantro into the skillet and remove from the heat. (Reserve remaining cilantro for garnish.)
  • 13
    Warm tortillas in another skillet, oven, or microwave (optional), 15-30 seconds.
    6 small corn tortillas
  • 14
    To serve, divide tortillas between plates and fill with the portobello "carnitas" mixture. Top with avocado, chili mayo, jalapeños, and reserved cilantro. Enjoy!