Simple, yet so tasty, these portobello mushroom tacos are layered with flavors. It’s a perfect weeknight taco dinner, with oven-baked portobello mushrooms, mashed black beans, avocado, pickled onions, and cotija coming together in about 30 minutes.
Preheat the oven to 400°F and line a large baking tray with aluminum foil.
In a dish, drizzle 1 tablespoon of olive oil over the portobello mushroom caps. Mix 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin powder, 1 teaspoon chili powder, ½ teaspoon salt, and ½ teaspoon black pepper in a small bowl until evenly distributed.
Sprinkle the seasoning mix over the mushroom caps and use a spoon or your hands to massage the oil and spices into the skin of the mushrooms.
Arrange the mushroom caps on the prepared baking sheet, stem side down. Bake for 15 minutes.
Remove from the oven and flip the mushroom caps to stem-side up. Continue baking for another 5-10 minutes, until the mushrooms are baked through to your liking.
Slice into ½ inch slices and set aside until you’re ready to assemble your tacos.
Thinly slice the red onion and add to a small bowl.
Pour ½ cup red wine vinegar, 1 teaspoon salt, and juice from ½ a lime. Stir until all red onion slices are covered in vinegar. Set aside and let marinate while you prepare the remaining components.
Stir occasionally between making the rest of the components, to ensure all slices are in contact with the vinegar and lime juice.
In a small bowl, add the avocado, juice from 1 lime, and a pinch of sea salt. Mash the avocado until it’s smooth and creamy. Set aside.
In a small saucepan, add the rinsed black beans, ½ teaspoon cumin powder, ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon olive oil, and 1-2 teaspoon water. Place over medium-low heat.
Stir occasionally and mash with a wooden spoon. Let warm for about 5 minutes until it’s completely warmed through and mashed to your liking.
Wrap the tortillas in a damp paper towel and microwave for 15-20 seconds to soften them slightly.
Scoop a spoonful of mashed black beans onto each tortilla. Arrange 2-3 slices of the baked portobello mushrooms over the black beans on each taco.
Add a spoonful of mashed avocado on the top. Arrange a few slices of pickled red onions over the avocado and garnish with freshly torn cilantro and crumbled cotija cheese.
Serve immediately and enjoy!