Vegan and Gluten Free Tacos

¡Hola, Foodies! While reinventing the wheel can be fun and challenging, sometimes I like to revisit old recipes, throw them together, and see what happens. In this case I took my gourmet tacos and taos without tortillas and rolled them together, made them healthy, GF, and vegan 🙂 pretty much avocado is the key to any vegan dish to add that creamy fatty deliciousness in a healthy way.

Roasted Portobello Tacos with Avocado

Ingredients:
Iceberg lettuce
Portobello mushroom cap, cleaned and sliced
1 roasted red pepper sliced
1/2 avo, sliced
1-2 lime wedges
Thinly sliced red onion
Black beans
Cilantro
Thyme
Fave Mexican hot spice
Cumin
Extra virgin olive oil

Prep: oven to 375
1) toss mushroom slices with evoo and spices (a shake of each), roast for 10-12 minutes
2) heat the black beans (toss corn in if you want)
3) put all ingredients on the plate, add ‘shrooms when done
4) build taco: lettuce leaf, mushroom, red pepper, red onion, beans, avo, lime, cilantro
5) enjoy!

¡Ole!

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