Tex-Mex Black Bean Portobello Boats with Vegan Cheese Sauce

Tex-Mex Black Bean Portobello Boats with Vegan Cheese Sauce: Juicy baked portobellos are piled high with Tex-Mex black beans, avocado, vegan sweet potato cheese sauce, and salsa in this showstopper of a main dish. Serve with green rice and salad for an amazing meal! 

Well hello again!! Happy Monday. Did you all have a great weekend? I hope so. My weekend was nice, but uneventful because there is another lockdown in Ontario. I got to spend a lot of time cooking and creating, though, and made my first batch of banana nice cream of the season… so it was still a good and relaxing couple of days. 

Now, onto these Tex-Mex Black Bean Portobello Boats. If you are a fan of the Oh She Glows cookbooks, you’ve probably made the portobello boats from the newest one, Oh She Glows For Dinner. They are delicious, and that got me thinking about all of the different stuffing possibilities for portobello mushrooms. 

the details

These portobello boats consist of three main elements: Portobello mushrooms that have been marinated in olive oil, balsamic vinegar, lime juice, garlic, and tamari and baked; Mexican-spiced black beans; and a sweet potato cashew cheese sauce. You’ll also want to garnish them with avocado and salsa.

They come together quickly after the mushrooms have been marinated. I recommend marinating them for at least one hour for optimal flavour. If you’re short on time, marinate them for 30 minutes. From there, all that you’ll need to do is bake them for about 20 minutes, and prepare the spiced black beans and perhaps the vegan cheese sauce (or simply use your favourite grated or crumbled cheese if you prefer). 

Ingredients you’ll need 

For the portobellos, you’ll need six medium-large portobello mushrooms, extra virgin olive oil, balsamic, tamari, lime juice and zest, salt, pepper, and garlic. 

For the beans, you’ll need extra virgin olive oil, red onion, garlic, red pepper, sea salt, pepper, cumin, chili powder, coriander, cayenne, cilantro, lime juice, and balsamic vinegar. 

For the sweet potato “cheese” sauce, you’ll need sweet potatoes, non-dairy milk, nutritional yeast, garlic, raw cashews, sea salt, dijon mustard, and lemon juice. (However, if you’re allergic to nuts, you can use tahini instead of cashews.)

how to make tex-mex black bean portobello boats

Marinate the portobellos: Clean the portobello caps using a damp cloth. Remove the stems and use a spoon to scrape out the black gills. Discard the gills. Place the portobellos in a large baking dish or glass container with a lid. In a bowl, whisk together the olive oil, balsamic, tamari, lime juice and zest, salt, pepper, and garlic. Pour over the portobellos and turn them over a few times to ensure that they are evenly coated. If you’re using a container, cover with the lid and set aside for at least 30 minutes, preferably one hour. Shake every so often to redistribute the marinade. If using a baking dish, simply set aside to marinate for at least 30 minutes. 

Bake the portobellos: Preheat the oven to 400 degrees Fahrenheit and place the marinated portobellos stem side-up on a baking sheet. (Reserve the extra marinade and drizzle it on at the end of baking, if desired.) Bake for 20 minutes. 

Meanwhile, prepare the black beans: Warm the oil in a large skillet over medium heat. Add the onion, garlic, red pepper, and salt. Cook for eight minutes, then add the pepper, cumin, chili powder, coriander, cayenne, and black beans. Cook until warmed through. Remove from the heat and add the cilantro, lime juice, and balsamic vinegar. 

Make the cheese sauce: Add the cooked sweet potato, milk, soaked cashews, dijon, nutritional yeast, lemon juice, garlic, and salt to an upright blender. Blend until smooth and transfer into a glass jar. 

To serve, place a heaping ½ cup of Tex-Mex black beans on a portobello cap. Drizzle with the vegan cheese sauce or sprinkle with grated cheese of choice and garnish with diced avocado, salsa, and cilantro. 

Eat! I served these with green rice (brown rice with some of my cilantro jalapeno pesto mixed in) and a simple kale citrus salad. 

more vegan Tex-Mex recipes

• Black Bean and Quinoa Stuffed Sweet Potatoes
• Bean and Quinoa Stuffed Peppers with Avocado Cilantro Sauce
• Creamy Eggplant Lentil Enchiladas (Vegan!)

I hope that you love these Tex-Mex Black Bean Portobello Boats! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made. 

Enjoy! 

Tex-Mex Black Bean Portobello Boats with Vegan Cheese Sauce

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• Author: Allison
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x

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Description

Tex-Mex Black Bean Portobello Boats with Vegan Cheese Sauce: Juicy baked portobellos are piled high with Tex-Mex black beans, avocado, vegan sweet potato cheese sauce, and salsa in this showstopper of a meal.

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Ingredients

Scale 1x2x3x

Portobellos

• 6 medium-large portobello mushrooms
• 3 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons tamari
• Zest of 1 lime
• 2 tablespoons lime juice
• Pinch each sea salt and pepper
• 4 garlic cloves, minced

Tex-Mex Black Beans

• 1 ½ tablespoons extra virgin olive oil
• 1 medium red onion, chopped
• 4 garlic cloves, minced
• 1 red bell pepper, seeded and diced
• ¾ teaspoon sea salt
• Freshly ground black pepper, to taste
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon coriander
• ¼ teaspoon cayenne, or to taste
• 3 cups cooked black beans (or 2 14-oz cans, drained and rinsed)
• ⅓ cup chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon balsamic vinegar

Sweet Potato Cheese Sauce (Optional)

• 2 heaping cups diced peeled sweet potato, steamed until tender
• 1 cup unsweetened non-dairy milk
• ½ cup raw cashews, soaked and drained*
• 1 tablespoon dijon mustard
• ¼ cup nutritional yeast
• ¼ cup freshly squeezed lemon juice (from 1 large lemon)
• 2 medium garlic cloves
• ½ teaspoon fine sea salt
• Freshly ground black pepper, to taste

For Serving

• 1–2 avocados, diced
• Salsa

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Instructions

1. Marinate the portobellos: Clean the portobello caps using a damp cloth. Remove the stems and use a spoon to scrape out the black gills. Discard the gills. Place the portobellos in a large baking dish or glass container with a lid. In a bowl, whisk together the olive oil, balsamic, tamari, lime juice and zest, salt, pepper, and garlic. Pour over the portobellos and turn them over a few times to ensure that they are evenly coated. If you’re using a container, cover with the lid and set aside for at least 30 minutes, preferably one hour. Shake every so often to redistribute the marinade. If using a baking dish, simply set aside to marinate for at least 30 minutes.
2. Bake the portobellos: Preheat the oven to 400 degrees Fahrenheit and place the marinated portobellos stem side-up on a baking sheet. (Reserve the extra marinade and drizzle it on at the end of baking, if desired.) Bake for 20 minutes.
3. Meanwhile, prepare the black beans: Warm the oil in a large skillet over medium heat. Add the onion, garlic, red pepper, and salt. Cook for eight minutes, then add the pepper, cumin, chili powder, coriander, cayenne, and black beans. Cook until warmed through. Remove from the heat and add the cilantro, lime juice, and balsamic vinegar.
4. Make the cheese sauce: Add the cooked sweet potato, milk, soaked cashews, dijon, nutritional yeast, lemon juice, garlic, and salt to an upright blender. Blend until smooth and transfer into a glass jar.
5. To serve, place a heaping ½ cup of Tex-Mex black beans on a portobello cap. Drizzle with the vegan cheese sauce or sprinkle with grated cheese of choice and garnish with diced avocado, salsa, and cilantro.
6. Eat! I served these with green rice (brown rice with some of my cilantro jalapeno pesto mixed in) and a simple kale citrus salad.

• Prep Time: 1 hour
• Cook Time: 20 minutes

Nutrition

• Serving Size:
• Calories: 264
• Sugar: 6.2 g
• Sodium: 461.2 mg
• Fat: 11.8 g
• Saturated Fat: 1.7 g
• Carbohydrates: 32.3 g
• Fiber: 10.2 g
• Protein: 10.6 g
• Cholesterol: 0 mg