1 poundyukon gold potatoescubed (4-6 medium potatoes)
1chipolte pepper in adobochopped
freshly ground black pepper
green avocado sauce
Preheat the oven to 400ºF. On a large, rimmed baking sheet, drizzle potatoes with ½ tablespoon olive oil and toss to coat. Bake the potatoes for 30 minutes, stirring once or twice.
In a small bowl, stir together 1 tablespoon olive oil, chipotle pepper, adobo sauce, chili powder, cumin, salt, and pepper.
Add the mushrooms and onion to the pan and drizzle it all with the spice mixture. Stir to coat and add an extra drizzle of olive oil if needed.
Return the pan to the oven and continue to bake another 20 minutes, stirring once.
Meanwhile, heat a few drops of oil in a large skillet over medium heat. Working in batches, add however many corn tortillas you can fit in a single layer and cook about 1 minute on each side until softened and lightly charred.
Serve taco filling in corn tortillas, topped with sliced radish, tomatoes, cilantro, salsa, and green avocado sauce if desired.
Tips for customizing vegetarian mushroom tacos
Use whatever kind of mushrooms you have on hand
Reduce the chipotle or use only the adobo if you want it less spicy
Toss the cooked veggies with black beans and cheese, then fold into a burrito
Add shredded cheese to the finished tacos to make them vegetarian instead of vegan