Unless you’ve been living under a rock, you’ve probably heard of Carne Asada. It’s a Mexican dish of grilled and sliced beef — often served in taco form — which is marinated and seared to perfection. The marinade can vary wildly, but it often includes lime juice, salt & pepper, garlic and cilantro.

Do you see where I’m going with this? Portobello mushrooms are just screaming to be turned into a succulent asada-style taco. They’re meaty, can soak up seasonings like there’s no tomorrow and are easily caramelized into oblivion.

To incorporate some plant-based protein (and also just because I love beans), I prepared the tacos in a non-traditional way by spreading a thin layer of vegan refried beans onto the tortillas before topping them with mushrooms. Crunchy diced yellow onions and fresh cilantro finish off these super simple Mushroom Asada Tacos!

Side note: if you’re looking for something equally delectable to serve with the tacos, you certainly can’t go wrong with Spring Green Rice with Peas.

INGREDIENTS

• 1 jalapeño, seeded and minced

• 4 cloves, garlic minced

• 1/2 cup fresh cilantro leaves, chopped

• Juice of 1 orange

• Juice of 1 lime

• Juice of 1 lemon

• 2 T. white wine vinegar

• 1/3 cup olive oil

• 1 t. cumin

• 1 t. smoked paprika

• Salt & pepper, to taste

• 4 large portobello mushrooms, sliced thinly

• Street taco tortillas

• Can of vegan refried beans

• Salsa of choice

• 1/2 yellow onion, diced (to garnish)

• Additional cilantro, (to garnish)

STEPS

1) Add the jalapeño, garlic cloves, 1/2 c. cilantro, orange juice, lemon juice, lime juice, white wine vinegar, olive oil, cumin and smoked paprika to a large bowl. Stir well to combine, then add the sliced mushrooms. Season with salt & pepper and toss well. Cover and place in the refrigerator to marinate for at least 4 hours.

2) When you’re ready to assemble the tacos, heat a large wok or skillet over high heat. Once hot, pour in the mushrooms and marinade. Cook, stirring occasionally, for 10-11 minutes or until the mushrooms are caramelized.

3) In a small bowl, combine the refried beans with a bit of salsa (or even water). This makes the beans easier to spread.

4) Warm the tortillas in a dry pan until they start to brown. Assemble the tacos by spreading a thin layer of beans onto the tortillas and topping with mushrooms. Garnish with diced yellow onions and cilantro.