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straight on shot of portobello black bean boats on a white plate

Tex-Mex Black Bean Portobello Boats with Vegan Cheese Sauce

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


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.




  • 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 1/2 tablespoons extra virgin olive oil
  • 1 medium red onion, chopped
  • 4 garlic cloves, minced
  • 1 red bell pepper, seeded and diced
  • 3/4 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon coriander
  • 1/4 teaspoon cayenne, or to taste
  • 3 cups cooked black beans (or 2 14-oz cans, drained and rinsed)
  • 1/3 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
  • 1/2 cup raw cashews, soaked and drained*
  • 1 tablespoon dijon mustard
  • 1/4 cup nutritional yeast
  • 1/4 cup freshly squeezed lemon juice (from 1 large lemon)
  • 2 medium garlic cloves
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper, to taste

For Serving

  • 12 avocados, diced
  • Salsa


  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 1/2 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

Keywords: Mexican black bean portobello boats