Poblano & Portobello Fajitas

Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onions, sliced pepper, and half the cumin to the pan, then season with salt and pepper. Cook, tossing, for 5-7 minutes, or until slightly caramelized. Set aside.

Halve, pit, and scoop out the flesh of the avocado. Using a fork, mash the avocado in a bowl with a squeeze of lime. Stir in the chopped tomato and 3/4 the cilantro leaves. Season with salt and pepper and set aside.

In the same pan you cooked the peppers in, heat another 1 tablespoon olive oil over medium heat. Add the mushrooms and season with salt and pepper. Cook, tossing, for about 5 minutes, or until golden brown. Add the garlic and cook for another 30 seconds, until fragrant. Set aside.

In a small pot, heat the entire can of black beans (including the liquid!) with the cilantro stems and the remaining cumin over medium heat. Cook for about 4-5 minutes, until heated through, then mash with a fork until smooth. Season with salt and pepper.

Meanwhile, wrap the tortillas in aluminium foil, then warm in the oven for 5 minutes. Or, wrap them in a damp paper towel and microwave for 30 seconds.