Adobo

Encountered on Bon Appetite.  There are lots of mushroom taco recipes out there. Many include garbanzo beans and/or walnuts to bulk things up. Another way to get a chewy-er end product is to use mushrooms that have been dried and then "rehydrated". They never completely rehydrate and remain the sort of chewy stuff that has more of a meat texture. This recipe does some of the drying using the oven. Took about 28 minutes in the oven for fresh mushrooms.

Absolutely love Adobo Sauce.  The foundation for this recipe was found at mustlovehome.com  The recipe calls for a particular chili powder but the list of ingredients for that product lacks any ancho peppers.  To my mind, Adobo sauce requires ancho chilis!  So that's what was used, instead.  

The basic idea for this came from Half Baked Harvest but with lots of changes.  Mostly used the spice mix to flavor the sweet potatoes that are baked.  When a recipe says Chipotle, I think it's going to include adobo sauce.  This one doesn't.  So I swapped the salted lime crema sauce for adobo sauce.  That was added to the drained and washed canned black beans to impart more flavor to the beans.  It also served as the additional salsa for the taco assembly.