Chipotle-Mushroom Tacos

Prep Time

30 minutes


1/4 cup veggie broth or water

1 red onion, thinly sliced

4 cloves garlic, minced

15 ounces mushrooms, sliced*

1 tomato, chopped

4 T chipotles in adobo sauce, seeded and chopped

1/4 cup fresh cilantro, chopped

1 1/2 tsp ground cumin

1 15-ounce can pinto beans, drained and rinsed

3-4 T fresh lime juice

Tortillas, heated in dry pan

Rice (optional)

Avocado, diced


Heat water or veggie broth in pan and add onions and garlic. Cook until softened.

Add mushroom and sauté about 5 minutes. Add tomato, chipotles, cilantro and cumin. Cook 5 more minutes.

Add the pinto beans and lime juice and heat through.

While that mixture is cooking, heat/toast several tortillas in a dry, non-stick pan.

Add mixture to tortillas and serve with rice and diced avocado.


*The original recipe called for oyster mushrooms, which I love. They are quite meaty and hold up well when sautéing. However, my grocery store doesn't always have them and I have made this recipe with white mushrooms and baby bellas. 

I like to add a bit of rice to my tacos.

If you don't like too much spice, reduce the amount of chipotles with adobo sauce.

The original recipe call for a cabbage slaw to top the tacos. Truth be told, I always buy the cabbage and always forget to make the slaw.  Here's the recipe if you're interested.  (Yummy all on it's own.)


3 cups shredded cabbage (I use red)

2 T fresh lime juice

1/4 tsp salt


Modified from Isa Does It Cookbook