Spicy Vegan Portobello Mexican Burgers
Banish weird fake patties for good with this delicious spicy vegan portobello mexican burger - full of rich, meaty flavor, tons of fiber, and just real, fresh foods.
Servings: 2
Calories: 479kcal
Equipment
Ingredients
- 2 portobello mushroom caps stems removed
- 1 tbsp olive oil
- 1 large onion cut in half and then sliced into thin slices
- 1 bell pepper sliced into strips
- 2 tsp taco seasoning divided
- ½ tsp cayenne pepper divided
- ½ cup whole or refried black beans with lime divided
- 2 buns of your choice pretzel buns pictured
- 1-2 tbsp salsa hot
- banana peppers to garnish
- salt and pepper to taste
Instructions
- Heat a heavy cast iron pan on medium, while heating another large skillet on medium.
- Lay the portobello mushrooms in one of the pans and add the grape seed oil to the other.
- Heat olive oil until shimmery.
- Add onions in to pan and stir well.
- Flip portobello over and keep flipping sides every 4-5 minutes.
- When portobello is dark and reduced in size by half, sprinkle with taco seasoning, salt and pepper, and cayenne pepper and cook on each side for one more minute.
- Add peppers to pan with onions, stir. Let onions and peppers cook until nicely browned, about 15 minutes.
- Spread beans on the bottom of bun, and then add portobello when cooked. Layer onions and peppers over mushroom, and top with a slice of an heirloom tomato, banana peppers, and a bit of salsa and add the top bun.
- Eat immediately and enjoy!
Nutrition
Serving: 1g | Calories: 479kcal | Carbohydrates: 79g | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 25mg | Fiber: 16g | Sugar: 13g