Crispy Portobello Tacos with Chili Mayo
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 18 min
- Cost
- $12.50
- Nutrition
- 380 cal · 14g protein
- quick
- kid-favorite
- meatless
🍳 2 pans · Picky-eater safe bet: a plain tortilla
Crispy Portobello Tacos with Chili Mayo is a Mexican weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $13 in groceries. You'll need 2 pans, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Eggs— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Potato masherDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 12 oz portobello mushroom caps
- 8 count corn tortillas
- 1 can (15 oz) low-sodium canned black beans, rinsed and drained
- ¼ cup mayonnaise
- 1 tbsp chili powder
- 2 cloves garlic
- 1 count lime
- 3 tbsp olive oil
- 1/2 tsp salt
Steps
- Mince 2 garlic cloves and mix half with mayonnaise, chili powder, and juice from half the lime to make chili mayo; set aside.
- Slice portobello caps into thick strips, toss with olive oil and salt, then cook in a large skillet over medium-high heat until golden and tender, about 10 minutes.
- Heat black beans in a small pot with the remaining minced garlic and juice from remaining lime for 3 minutes, then mash half the beans with a fork.
- Warm tortillas in a dry skillet for 20 seconds per side, then divide between 4 plates.
- Fill each tortilla with beans and portobello strips, top with chili mayo, and serve.
- Make the chili mayo up to 3 days ahead and keep it covered in the fridge.
- Picky eaters can have plain warm tortillas with plain beans and mushrooms, and no chili mayo.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 14 g
- Carbohydrates
- 38 g
- Fiber
- 6 g
- Sugar
- 4 g
- Fat
- 19 g
- Saturated fat
- 4 g
- Sodium
- 720 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop