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Vegan Taco Bowls with Garlic Balsamic Mushrooms and Refried Beans

Vegan Taco Bowls with Garlic Balsamic Mushrooms and Refried Beans

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 4-6 people



  • 2 large portobello mushrooms
  • 1 red bell pepper
  • 1 red onion
  • 4-6 tortillas

Garlic balsamic marinade:

  • 1 Tbsp olive oil
  • 1Tbsp balsamic vinegar
  • 1Tbsp tomato puree
  • 1 Tbsp lime juice
  • 1 minced garlic clove
  • salt and pepper to taste

Refried black beans:

  • 1 tin black beans
  • ¼ cup tomato pasata
  • 1 garlic clove, minced
  • ¼ tsp chilli powder (optional)




  • Preheat oven to 180ºC.
  • Shape your tortillas inside oven safe bowls and bake for 10-15 minutes until lightly golden. Remove from the oven and let cool; they will crisp up as they cool.
  • Slice the portobellos into ¼ inch thick wedges, slice bell pepper in to ¼ inch thick strips and cut onion into ¼ inch thick rings or half rings. Place all of these on a baking tray.
  • 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. Roast 20 minutes or until portobellos are fork-tender.
  • While this is roasting, make the refried beans. Heat 1 tsp olive oil in a frying pan and add ¾ of the beans. Heat gently until the beans soften a little and can be mashed. Add in the garlic, tomato passata and chilli powder (if using). Mash the beans to a rough thick paste. Then add in the remaining ¼ of the beans and mix thoroughly – leave some of the beans whole for added texture.
  • When ready to serve, warm the tortilla bowls, fill with shredded lettuce, refried beans, mushroom and pepper mix, guacamole, and top with a generous helping of Superkraut. All flavours of Superkraut would pair well with this recipe but we’ve chosen the Supergreens Superkraut.
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