Portobello Fajitas

with Black Beans & Poblano Crema

Sizzling fajitas always remind us of summer, and these could be our favorite yet. Throughout this recipe we mention “charring” and that term means to gain some color on the vegetables– in this case, the poblano pepper. Blackening the skin gives a deeper flavor to the sauce and, if you have a gas stove you could heat the tortillas right on the open flame, adding a bit of char there as well instead of using the oven...delicious.