Something a little a smoky, this dish is a unique and tasty dish with just a small amount of ingredients that are needed to make it. You would really enjoy such a dish on the odd day of the week, and this could be a recipe you’d like to make again and again! we hope you enjoy this recipe and give us feedback about when and how you like this recipe!
- 1 tablespoon oil
- 2 tablespoons canned Chipotle in Adobo sauce, SAUCE ONLY
- 1 minced garlic clove, or ½ teaspoon granulated garlic
- ½ teaspoon cumin
- ½ teaspoon coriander
- salt to taste
- firstly, switch the oven on and Preheat oven to around 425 degrees F.
- finely Slice the portobellos into slightly thick wedges and slice bell pepper the same.
- If you would like to add in onions if preffered then you would cut into around ½ inch thick rings.
- Place all on a sheet-pan lined sheet pan and combine the marinade ingredients well in a medium sized mixing bowl.
- when done mixing the marinade, you may Brush both sides of mushrooms gently with the marinade, then brush the red bell pepper and onion softly.
- Sprinkle a pinch of salt on portobellos.
- Roast for around 20 minutes, checking it until portobellos are fork-tender.
- While this is roasting, you may heat the beans and prep any preferred garnishes decided upon.
- When you are ready to enjoy the meal then warm the tortillas in whichever way you prefer and spread well with the refried black beans.
- Divide chipotle portobellos as well as peppers (and onions if you decided to add them into the recipe)amongst the tortillas. Top with preffered toppings to make it unique.
Optional Garnishes: sliced avo/guacomole, pickled onions etc
Nutrition Information:Yield: 4Serving Size: 1
Amount Per Serving:Calories: 62Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 328mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g
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