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vegan tacos

plant-based baby bella, poblano, and corn tacos

  • Author: Jackie Newgent
  • Yield: 1 serving 1x
  • Category: Main Dish
  • Cuisine: Mexican, California
  • Diet: Vegan


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.



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



  • 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


  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.)


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.


  • 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