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Poblano & Portobello Fajitas

Poblano & Portobello Fajitas

with Fresh Guacamole

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These fajitas are piled high with toppings: homemade refried beans, guacamole, and plenty of sautéed veggies. Poblano brings a nice, mild heat to the plate - be sure to cool it off with some tangy sour cream. Who knows, maybe Fajita Fridays will become the new Taco Tuesdays!

Tags:Veggie
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Poblano Pepper

2 unit

Portobello Mushrooms

1 unit

Avocado

1 unit

Lime

1 teaspoon

Cumin

1 unit

Yellow Onion

2 clove

Garlic

4 unit

Flour Tortilla

(ContainsWheat)

1 bunch

Cilantro

1 unit

Tomato

2 tablespoon

Sour Cream

(ContainsMilk)

1 can

Black Beans

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3091.976 kJ
Calories739 kcal
Fat29 g
Saturated Fat0 g
Carbohydrate105 g
Sugar0 g
Dietary Fiber22 g
Protein27 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Large Pan
Bowl
Fork
Aluminum Foil
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat oven to 400 degrees. HINT: If you have a microwave, no need to preheat the oven! Core, seed, and remove white veins from the poblano pepper, then thinly slice. Halve, peel, and thinly slice the onion. Thinly slice the portobello mushrooms. Halve the lime. Finely chop the tomato and cilantro, keeping the stems and leaves separate. Mince the garlic.

2

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.

3

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.

4

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.

5

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.

6

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.

7

Fill each tortilla with onions, peppers, mushrooms and black beans. Top with a dollop of sour cream, a spoonful of guacamole, and a sprinkle of the remaining cilantro. Olé!