A delicious mexi melt made without bread, featuring portobello caps filled with a sautéed mix of black beans, fire roasted corn, cherry tomatoes, onions, all seasoned with taco seasoning, and topped with cheddar cheese and avocado.
1: Preheat the oven to 375°F (190°C).
2: Sauté the black beans, fire roasted corn, cherry tomatoes, and onions with taco seasoning.
3: Fill the portobello caps with the sautéed mixture.
4: Top with cheddar cheese and slices of avocado.
5: Bake in the preheated oven for about 20 minutes or until the cheese is melted.
