Poblano & Portobello Fajitas

🥘 Ingredients

• avocado (halved, pitted, and scooped)
  2 unit
• black beans (liquid included)
  15 oz
• cilantro (finely chopped, stems and leaves kept separate)
  1 bunch
• cumin
  1 tsp
• flour tortilla
  4 unit
• garlic (minced)
  2 cloves
• lime (halved)
  1 unit
• olive oil
  2 tbsp
• pepper
  1 tsp
• poblano pepper (cored, seeded, and thinly sliced)
  1 unit
• portobello mushrooms (thinly sliced)
  4 unit
• salt
  1 tsp
• sour cream
  2 tbsp
• tomato (finely chopped)
  1 unit
• yellow onion (halved and thinly sliced)
  1 unit

🍳 Cookware

• large pan
• fork
• bowl
• small pot

1. 

   1

   poblano pepper portobello mushrooms avocado lime cumin yellow onion garlic flour tortilla cilantro tomato sour cream black beans olive oil salt pepper

   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
2. 

   2

   Preheat oven to 400 degrees F. Alternatively, skip oven preheating if using a microwave.
3. 

   3

   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.
4. 

   4

   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.
5. 5

   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.
6. 6

   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.
7. 7

   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 .
8. 8

   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.