LOST PORTOBELLO TACOS

Descend into something unexpectedly divine. Our Lost Portobello Tacos take humble mushrooms and drag them straight through the fire-roasting until tender, then soak them in the bold, smoky heat of our Lost Soul salsa and pile them high on warm tortillas with creamy black beans.

(Tip for this recipe: Warm your tortillas directly over a gas flame or in a dry skillet until lightly charred and pliable, about 20–30 seconds per side. Then stack them and wrap in a clean towel to keep them soft and steamy until serving.)

Ingredients

Portobello

• 2 extra-large portobello mushrooms

• 1 red bell pepper

• 1/2 yellow onion (optional)

• 1 jar (8 oz) of Lost Soul salsa

• 4 tortillas, warmed

• 1 can refried black beans, warmed

Red Onion Garnish

• 1 Medium Red Onion

• 1/4 Cup of Apple Cider Vinegar

• 1/2 Cup of Lime Juice

• 1/4 Cup of Water

• 1 Tsp Powder Sugar

directions

Portobello

1. Preheat the oven to 425°F (220°C).

2. Slice the portobellos into ½-inch thick wedges and slice the bell pepper into strips; cut the onion into thick rings or half moons. Place all on a parchment-lined sheet pan.

3. Brush both sides of mushrooms liberally with Lost Soul salsa, then lightly with the remaining red bell pepper and onion. 

4. Roast 20 minutes or until portobellos are fork-tender.

5. While this is roasting, heat the beans and prep any additional garnishes… pickled onions, avocado slices.

6. When ready to serve, warm the tortillas and spread them generously with the refried black beans. Divide the portobellos and peppers (and onions if used) among the tortillas. Top with Lost Soul salsa, avocado, fresh cilantro, and optional pickled onions.

Red Onion Garnish

1.           Thinly slice the red onion and mix it with the rest of the ingredients.

2.            Microwave for 90 seconds.