Chipotle portobello tacos with garlic scapes

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2-3 Servings
30 Minutes
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Inspiration

This week’s recipe comes to us from Chef Sylvia Fountaine’s blog, Feasting At Home, accompanied by a photo from our very own Market Manager, Rachael Ristau!

Ingredients

• 2 extra large portobello mushrooms

• 1 red bell pepper

• 1 bunch garlic scapes

• ½ an onion (optional)

for the chipotle marinade:

• 1 Tbsp vegetable oil

• 2 Tbsp sauce from a can of chipotle in adobo

• 1 minced garlic clove (or ½ tsp garlic powder)

• ½ tsp ground cumin

• ½ tsp ground coriander

for assembly:

• 4-6 tortillas, warmed

• 1 can refried black beans, warmed

Method

1. Preheat oven to 425F

2. Slice the portobellos into ½-inch thick wedges, slice the bell pepper into ½-thick strips, and chop the garlic scapes into ½-inch long pieces. If adding onion, cut into ½ inch thick rings or half moons.

3. Place all on a sheet-pan lined sheet pan & mix marinade ingredients together in a small bowl.

4. Brush both sides of mushrooms liberally with the marinade, then remaining red bell pepper, garlic scapes, and onion lightly. Sprinkle portobellos with salt. Roast 20 minutes or until portobellos are fork-tender. While this is roasting, heat the beans and prep any additional garnishes.

5. When ready to serve, warm the tortillas (over a gas flame on the stove, or in a toaster oven) and spread generously with the refried black beans. Divide the veggies among the tortillas and top with cilantro crema, poblano salsa, or avocado, fresh cilantro and pickled onions.

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