Sheet Pan Chipotle Portobello Tacos

2 extra large portobello mushrooms
1 red bell pepper
½ a sweet onion – optional
Cauliflower Tortillas
Chipotle Marindade
1 tablespoon EVOO
2 tablespoons chipotle seasoning
1 minced garlic clove
½ teaspoon cumin
½ teaspoon coriander
Pink Salt to taste
4  Cauliflower Tortillas
1 can black beans
Preheat oven to 425F
Slice the portobellos into ½ inch thick wedges and slice bell pepper in to ½ thick strips. If adding onion, cut into ½ inch thick rings or half moons.
Place all on a sheet-pan lined sheet pan & Mix marinade ingredients together in a small bowl.
Brush both sides of mushrooms liberally with the marinade, then remaining red bell pepper and onion lightly. Sprinkle portobellos with salt.
Roast 20 minutes or until portobellos are fork-tender.
While this is roasting, heat the beans and puree
Slice Avocado
When ready to serve, warm the tortillas
Spread generously with the bean puree
Divide chipotle portobellos and peppers (and onions if used) among the tortillas
Top with fresh avocado

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