Chipotle BBQ Mushroom Tacos
Discover a family-favorite recipe that's perfect for your Mexican food cravings. These Chipotle BBQ mushroom tacos feature savory cremini mushrooms, hearty pinto beans, and a blend of spices, all wrapped in high-quality tortillas.
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Elaine Skiadas

This Chipotle BBQ Mushroom Tacos is excerpted from Elaine’s cookbook, Fantastic Vegan Recipes for the Teen Cook. She is the food photographer, recipe developer, and stylist behind the food blog, Wandering Chickpea. Elaine launched her blog with the intention of welcoming anyone, whether they have dietary restrictions or not, who simply enjoys gazing at appetizing food photos on the internet and creating scrumptious, family-friendly meals.

Savory Mushroom Tacos: A Family Trip Favorite!

Anytime I go on a trip with my family, I always locate the best Mexican restaurants in the area. I’ve tried quite a few tacos, vegan and otherwise, yet these simple mushroom tacos still remain one of my favorites. For the best tacos, use high-quality tortillas. My go-to brand is always the white corn and wheat tortillas from La Tortilla Factory. And of course, if you have the time, homemade corn tortillas are the ultimate treat!

Ingredients You’ll Need

Charred Corn Salsa

  • Corn
  • Red onion
  • Jalapeño
  • Cilantro
  • Lime juice
  • Kosher salt

Mushroom Tacos

For Topping (optional)

  • Romaine lettuce
  • Cilantro

How To Make These Mushroom Tacos

Step 1: Turning Corn into a Delicious Salsa

For the salsa, heat a large skillet, preferably cast iron, over high heat until very hot. Add the corners and cook for 8 to 10 minutes, turning occasionally, or until charred on all sides before transferring to a plate. Once cool enough to handle, use a sharp knife to shave the kernels off the cob. Mix with the remaining salsa ingredients and season with salt to taste.

Step 2: Preparing Flavorful Vegan Tacos Base

For the taco filling, allow the skillet to cool off slightly, then heat the oil over medium heat. When shimmering, add the garlic, tomato paste, and smoked paprika. Toast for 1 to 2 minutes, or until fragrant. Add the mushrooms, pinto beans, soy sauce, maple syrup, chipotle pepper and adobo sauce. Cook for another 5 to 7 minutes, or until the mushrooms have softened and the sauce has thickened.

Step 3: Perfecting Taco Assembly

Turn off the heat and stir in the vinegar. Briefly heat your tortillas, one at a time, in a nonstick pan or directly on a burner (if you have a gas stove) until soft and pliable. Load up each one with the mushroom filling, a spoonful of corn salsa, and any desired toppings.

Chipotle BBQ Mushroom Tacos – Recipe Card

Chipotle BBQ Mushroom Tacos

Chipotle BBQ Mushroom Tacos

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Discover a family-favorite recipe that's perfect for your Mexican food cravings. These Chipotle BBQ mushroom tacos feature savory cremini mushrooms, hearty pinto beans, and a blend of spices, all wrapped in high-quality tortillas.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Author: Elaine Skiadas
Servings: 3 to 4 servings

Ingredients

Charred Corn Salsa

  • 2 ears fresh corn husked
  • ½ red oni
  • on finely chopped
  • 1 jalapeño seeded and minced
  • 1 small bunch cilantro chopped
  • Juice of 1 large lime
  • Kosher salt

Mushroom Tacos

  • 2 tbsp 30 ml avocado oil
  • 3 cloves garlic minced
  • 2 tbsp 30 g tomato paste
  • 1 tsp smoked paprika
  • 8 oz 225 g cremini mushrooms, trimmed and cut into bite-sized pieces
  • 1 15-oz [425-g] can of pinto beans, drained and rinsed
  • 2 tbsp 30 ml soy sauce
  • 1 tbsp 15 ml pure maple syrup
  • 1 chipotle pepper in adobo minced + 1 tbsp (15 ml) adobo sauce
  • 1 tbsp 15 ml apple cider vinegar
  • 4 to 6 corn or flour tortillas

For Topping (optional)

  • Shredded romaine lettuce
  • Chopped fresh cilantro

Instructions

  • For the salsa, heat a large skillet, preferably cast iron, over high heat until very hot. Add the corners and cook for 8 to 10 minutes, turning occasionally, or until charred on all sides before transferring to a plate. Once cool enough to handle, use a sharp knife to shave the kernels off the cob. Mix with the remaining salsa ingredients and season with salt to taste.
  • For the taco filling, allow the skillet to cool off slightly, then heat the oil over medium heat. When shimmering, add the garlic, tomato paste, and smoked paprika. Toast for 1 to 2 minutes, or until fragrant.
  • Add the mushrooms, pinto beans, soy sauce, maple syrup, chipotle pepper and adobo sauce. Cook for another 5 to 7 minutes, or until the mushrooms have softened and the sauce has thickened.
  • Turn off the heat and stir in the vinegar. Briefly heat your tortillas, one at a time, in a nonstick pan or directly on a burner (if you have a gas stove) until soft and pliable. Load up each one with the mushroom filling, a spoonful of corn salsa, and any desired toppings.
Tried this recipe?Let us know how it was!

Reprinted with permission from Fantastic Vegan Recipes for the Teen Cook by Elaine Skiadas. Page Street Publishing Co. 2023. Photo credit: Elaine Skiadas.

Please note that this site contains affiliate links and we may earn a commission if you make a purchase through those links at no extra cost to you.

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About The Cookbook

Elaine has created over 60 original vegan recipes that are approachable for all ages and skill levels. Just like the blog, you’ll find feel-good comfort food that tastes just as good as it looks. With recipes like Roasted Red Pepper Pasta, Citrus Roasted Carrot Salad, and Chipotle Mushroom Tacos, she made sure to keep the recipes simple and approachable for her fellow teenagers, but still super satisfying and delicious!

And of course, if you’re not a teenager (or vegan), don’t worry There’s something for everyone–from cozy weeknight dinners to colorful salads to decadent vegan desserts. She simply dreamt up a collection of all the good food she craves so if you’re a fan of the Wandering Chickpea blog, you will love the cookbook!

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More Vegan Recipes You Might Like

If you enjoyed this Chipotle BBQ Mushroom Tacos recipe, you might also like this Sheet Pan Gnocchi Alla Norma by the same author. Click here for the recipe.

Sheet Pan Gnocchi

Connect with Elaine on Instagram and at wanderingchickpea.com

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