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.
Author: Courtney O'Dell
Recipe type: Burger
2 portobello mushroom caps, stems removed
1 tbsp grape seed 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
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 grape seed 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, bananna peppers, and a bit of salsa and add the top bun.
Eat immediately and enjoy!
Serving size: 418g Calories: 316 Fat: 9.9 Saturated fat: .6 Carbohydrates: 48.6 Sugar: 9 Sodium: 542 Fiber: 7.4 Protein: 9.8