---
title: Poblano & Portobello Fajitas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/poblano-and-portobello-fajitas-551c41896ced6e8f548b456d
servings: 4
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Easy
allergens:
  - Wheat
  - Milk
tags:
  - Veggie
rating: 4.0
rating_count: 400
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Mild heat from poblano balanced with tangy sour cream and fresh guacamole
  - theme: Ease of Prep
    text: Simple weeknight meal with straightforward steps and familiar ingredients
image: "https://images.recipes.furrysalamander.com/Fajita%20Recipes/poblano-portobello-fajitas.avif"
---
@poblano pepper{1%unit}(cored, seeded, and thinly sliced)
@portobello mushrooms{4%unit}(thinly sliced)
@avocado{2%unit}(halved, pitted, and scooped)
@lime{1%unit}(halved)
@cumin{1%tsp}
@yellow onion{1%unit}(halved and thinly sliced)
@garlic{2%cloves}(minced)
@flour tortilla{4%unit}
@cilantro{1%bunch}(finely chopped, stems and leaves kept separate)
@tomato{1%unit}(finely chopped)
@sour cream{2%tbsp}
@black beans{15%oz}(liquid included)
@olive oil{2%tbsp}
@salt{1%tsp}
@pepper{1%tsp}

Preheat oven to 400 degrees F. Alternatively, skip oven preheating if using a microwave.

Heat 1 tbsp of olive oil in a #large pan{} over medium heat. Add the onion, sliced pepper, and half the cumin. Season with salt and pepper. Cook, tossing occasionally, until slightly caramelized ~{5%minutes}. Transfer to a bowl and set aside.

Using a #fork{}, mash the avocado in a #bowl{} with a squeeze of lime. Stir in the chopped tomato and 3/4 of the cilantro leaves. Season with salt and pepper. Set aside to make fresh guacamole.

In the same pan, heat the remaining olive oil over medium heat. Add the sliced mushrooms and season with salt and pepper. Cook, tossing occasionally, until golden brown ~{5%minutes}. Add the minced garlic and cook until fragrant ~{30%seconds}. Transfer to a bowl and set aside.

In a #small pot{}, heat the black beans (including the liquid) with the cilantro stems and the remaining cumin over medium heat. Cook until heated through ~{4%minutes}. Mash with a fork until smooth. Season with salt and pepper.

Meanwhile, wrap the flour tortillas in aluminum foil and warm in the oven ~{5%minutes}. Alternatively, wrap them in a damp paper towel and microwave until warm and pliable ~{30%seconds}.

Divide tortillas between plates. Fill each with the sautéed onions, peppers, mushrooms, and mashed black beans. Top with a dollop of sour cream, a spoonful of the fresh guacamole, and a sprinkle of the remaining cilantro. Serve immediately.