Meet my plant-based baby bella, poblano, and corn tacos. They’re my favorite way to indulge in tacos any day of the week! The sautéed baby bella mushrooms in the filling create meatiness … no meat required. And the remaining ingredients are soooo flavorful. Hello warm spices and caramelized poblano peppers and corn.

Pick the tortillas

Before you dive into the recipe, you’ll need to choose your tortillas. Go with whichever type you like best – corn, flour, or grain-free tortillas. If using thin tortillas, double them up the Mexican street-style way, using two tortillas per taco. Or, if you prefer, use crispy taco shells for bonus crunch – I’m a fan of 365 Whole Foods Market Organic Blue Corn Taco Shells (in case you were wondering!).

Add bonus taco toppings

You’ll find the bonus taco toppings I often use in this recipe listed here. You can follow along just as I make it – which I recommend. Alternatively, you can totally play around with any toppings that you’re a fan of, such as additions of shredded lettuce, purple cabbage, pickled radish, and Monterey jack cheese alternative.

Whip up my easy recipe additions

Do try the yummy vegan chipotle crema sauce — I’ve included an easy recipe for you. Even easier, you can just use a plant-based sour cream. You’ll also find my simple recipe for guacamole. Make mine or your own favorite version—or pick up deli-prepared guac, if you prefer.

Serve it as a salad

On occasion, I also suggest transforming these baby bella, poblano, and corn tacos into a taco salad by serving everything over mixed baby greens. You can skip the tortillas or slice them up and toss ‘em (fresh or fried) into your salad. To dress the salad, simply drizzle on salsa verde.

Punch up protein

And if you want to punch up the protein in your meal featuring plant-based baby bella, poblano, and corn tacos, you can do what I do … serve this with a quick-to-fix bean salad or vegetarian refried beans on the side.

Any which way you serve them, I hope you’ll enjoy these super tasty tacos soon!

Tip: In the meantime, read this, “Are Tacos Healthy? Yes, and These 4 Recipes Prove It” — my article on The Healthy.

plant-based baby bella, poblano, and corn tacos

---

5 from 1 review

• Author: Jackie Newgent
• Yield: 1 serving 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Meet my plant-based baby bella, poblano, and corn tacos. They’re my favorite way to indulge in tacos any day of the week! The sautéed baby bella mushrooms in the filling create meatiness … no meat required. And the remaining ingredients are soooo flavorful. Hello warm spices and caramelized poblano peppers and corn.

---

Ingredients

Units USM Scale 1x2x3x

Veggie Taco Filling:

• 1 tablespoon avocado or sunflower oil
• 1 large (4-ounce/115-gram) poblano pepper, cut into short thin strips
• 1/3 cup (50 grams) fresh or thawed frozen organic corn, patted dry
• 1 1/2 cups (115 grams) sliced baby bella mushrooms
• 1/4 teaspoon chipotle powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon sea salt, or to taste
• Juice of 1/2 lime (1 tablespoon), or to taste

 

Tacos:

• 3 small (about 5-inch) soft tortillas of choice, warmed or lightly grilled
• 2 tablespoons Vegan Chipotle Crema (see recipe below) or vegan sour cream
• 3 tablespoons Simple Guacamole (see recipe below) or guacamole of choice
• 3 or 4 tri-color grape or cherry tomatoes, sliced
• 2 tablespoons fresh cilantro leaves or several small sprigs

Cook Mode Prevent your screen from going dark

---

Instructions

1. Fully heat the oil in a large cast iron or other stick-resistant skillet over medium-high. Add the poblano and corn and sauté until lightly browned and corn begins to crackle and pop, about 4 minutes. Remove 1 tablespoon of the corn to use for garnish.
2. Add the baby bellas to the veggie mixture in the skillet and sauté until the baby bellas are fully softened and the mixture is browned, about 5 minutes more. Add the chili powder, cumin, salt, and lime juice, to taste.
3. Stuff tortillas with the veggie taco filling, crema, guacamole, tomatoes, reserved corn garnish, and cilantro, and serve. (Pro-tip: Enjoy with a quick-to-fix bean salad or vegetarian refried beans on the side.)

Notes

Vegan Chipotle Crema: In a small bowl, stir together 5.3 ounces (150 grams) plain unsweetened Greek-style almond milk yogurt, 1/2 teaspoon lime juice, 1/4 teaspoon chipotle powder, and 1/8 teaspoon sea salt. Makes about 1/2 rounded cup.

Simple Guacamole: In a small bowl, slightly mash and stir with a fork cubes from 1 small avocado, 1 tablespoon roughly chopped fresh cilantro, 1 teaspoon lime juice, and 1/8 teaspoon sea salt. Makes about 2/3 cup.

• Category: Main Dish
• Cuisine: Mexican, California

Nutrition

• Serving Size: 3 tacos
• Calories: 430
• Sugar: 9g includes 0g added sugars
• Sodium: 760mg
• Fat: 23g
• Saturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 8g
• Protein: 12g
• Cholesterol: 0mg

Keywords: tacos, plant-based tacos, vean tacos, vegetarian tacos, mexican cuisine, mushrooms, baby bellas, corn, poblano pepper, plant-based recipe

For more Mexican-inspired recipes, try my mexican caramelized rice and veggie skillet (see recipe HERE), mango, black bean, and caramelized burrito (see recipe HERE), and grilled vegan mandarin orange chick’n tacos (see recipe HERE).