Cilantro Portabello Corn Tacos

Servings: 8    Calories:  149    Carb:  30g   Protein: 6g     Fat: 1g



3 bell peppers, sliced thin

1 large onion, sliced

3 portabello mushroom caps, cleaned, stems removed, sliced

1 cups corn (fresh or frozen. Frozen does not have to be thawed)

1 can black beans, rinsed and drained

Cabbage mixture

¼ cup cilantro, chopped

3 Tbsp. taco seasoning*

Tortillas (corn, flour, whole wheat)

Non-stick cooking spray

Toppings of choice:  tomatoes, dairy-free cheese, vegan sour cream, salsa, pico de gallo, lime juice, etc.



  1. In a large pan over medium-high heat sprayed with non-stick cooking spray, sautee garlic and onions for 3-5 minutes.
  2. Add bell peppers mushrooms and taco seasoning to pan. Sautee for about 6-8 minutes or until desired tenderness.
  3. Add corn, black beans and cilantro. Stir to combine, and heat for about 5 minutes.
  4. Serve on tortillas with cabbage and toppings of choice.

Vegan Mushroom Taco Mix

*Taco Seasoning

1 Tbsp. chili powder

1 1/2 tsp. cumin

1 tsp. oregano

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. paprika

1/4 tsp. cayenne pepper (omit to make less spicy)

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