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.
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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
- Avocado oil
- Garlic
- Tomato paste
- Paprika
- Cremini mushrooms
- Beans
- Soy sauce
- Maple syrup
- Chipotle pepper
- Adobo sauce
- Apple cider vinegar
- Flour tortillas
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
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.
Reprinted with permission from Fantastic Vegan Recipes for the Teen Cook by Elaine Skiadas. Page Street Publishing Co. 2023. Photo credit: Elaine Skiadas.
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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.
Connect with Elaine on Instagram and at wanderingchickpea.com
