Chop Oyster Mushrooms into ½ inch thick wedges and slice bell pepper in to ½ thick strips. If adding onion, cut into ½ inch thick rings or half-moons.
Place all on a sheet-pan lined sheet pan & Mix marinade ingredients together in a small bowl.
Brush the mushrooms liberally with the marinade, then remaining red bell pepper and onion lightly. Sprinkle mushrooms with salt. Roast 20 minutes or until mushrooms are fork-tender.
While this is roasting, heat the beans any prep any additional garnishes.Pickled onions and Vegan cilantro Crema both take about 10 minutes to make. Or simply use avocado.
When ready to serve, warm the tortillas (over a gas flame on the stove, or in a toaster oven) and spread generously with the refried black beans. Divide chipotle mushrooms and peppers (and onions if used) among the tortillas. Top with Cilantro Crema or avocado, fresh cilantro and optional pickled onions.
