Introduction

A plant based twist on the classic Mexican birria tacos featuring a rich flavorful broth and tender vegetables.

Why You’ll Love This Recipe

These tacos deliver deep savory flavors with a satisfying texture all while being completely vegan and nutritious.

Ingredients

• 2 large portobello mushrooms sliced
• 1 large sweet potato peeled and cubed
• 1 red bell pepper sliced
• 1 onion diced
• 4 cloves garlic minced
• 2 dried ancho chilies stems and seeds removed
• 2 dried guajillo chilies stems and seeds removed
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• Salt and pepper to taste
• 8 corn tortillas
• Fresh cilantro chopped for garnish
• Lime wedges for serving

Instructions

1. Soak the dried ancho and guajillo chilies in hot water for 20 minutes until softened then blend into a smooth paste.
2. Heat olive oil in a large pot over medium heat add onion and garlic sauté until fragrant about 3 minutes.
3. Add portobello mushrooms sweet potato and red bell pepper cook for 5 minutes until vegetables begin to soften.
4. Stir in the chili paste tomato paste cumin oregano and cinnamon cook for 2 minutes to toast the spices.
5. Pour in vegetable broth bring to a boil then reduce heat and simmer for 25 minutes until vegetables are tender and broth is flavorful.
6. Season with salt and pepper to taste.
7. Warm corn tortillas in a dry skillet or over an open flame until pliable.
8. To assemble dip each tortilla in the birria broth then fill with the vegetable mixture fold and serve immediately.
9. Garnish with fresh cilantro and serve with lime wedges on the side.

Nutrition Information

Serving Size: 4 servings

Calories: 385

Protein: 12g

Serving Suggestions

Serve with a side of Mexican rice refried beans or a fresh avocado salad.

Recipe Variations

For a spicier version add a chopped jalapeño to the broth. You can also use butternut squash instead of sweet potato.

Chef’s Tips

Make the broth a day ahead to allow the flavors to deepen. Keep tortillas warm in a towel until ready to serve.

Recipe Details

Prep Time: 15 minutes

Cook Time: 30 minutes