Portobello Fajitas

Rinse and dry all produce. Preheat the oven to 350°F. Destem and deseed the poblano pepper and chop into a few pieces. Slice the portobello mushrooms in about ½ inch thick pieces. Peel and slice the red onion.

Place a large skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the sliced mushrooms and onion and sprinkle with taco seasoning. Cook, shaking the pan occasionally, until vegetables are softened and browned, about 4 to 6 minutes. Season with salt and pepper and cover to keep warm.

Place a small skillet over medium-high heat with 2 tsp vegetable oil. Add the chopped poblano to the skillet and let it char, turning the pieces occasionally to ensure even cooking, about 5 to 6 minutes. Cover with a lid, reduce heat to low and cook until softened and well charred, about 4 to 6 minutes. Transfer the charred poblano to a blender.

Wrap the tortillas in tin foil and place in the oven to warm. Drain and rinse the black beans. Wipe the small skillet clean, add the black beans, and place over medium heat. Add ½ cup water, a pinch of salt, and simmer for 4 to 6 minutes. Using the back of a fork, mash the beans until about half are crushed.

Halve the lime. To the blender with the poblano, add the Kite Hill cream cheese, vegan sour cream, dried oregano, 2 tbsp water, and juice from half the lime. Blend on high, until smooth, about 1 to 2 minutes. Season poblano crema with salt. Chop the cilantro leaves and tender stems.

Remove the tortillas from the oven and divide them between your plates. Stir half of the chopped cilantro into the mashed black beans and spread evenly on the tortillas. Next, layer on the mushroom onion mixture, the poblano crema, and green cabbage. Finish each fajita with the remaining cilantro and a little lime juice. Dig in!