Smoky Poblano and Portobello Fajitas with Homemade Guacamole

Get ready for a fiesta of flavors with these smoky poblano and portobello fajitas. The mild heat from the poblano peppers pairs perfectly with the earthy, meaty texture of portobello mushrooms. Topped with creamy homemade guacamole, tangy sour cream and savory refried beans, every bite is a delicious combination of textures and tastes.

This recipe is a fantastic way to enjoy a hearty vegetarian meal that doesn’t skimp on satisfaction. The homemade refried beans add a rich, comforting element, while the fresh guacamole brings brightness and creaminess. Whether you’re looking for a new weeknight favorite or a fun dish to share with friends, these fajitas are sure to impress.

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Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 unit Portobello MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

1 bunch CilantroView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 can Black BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F (200°C). Alternatively, you can use a microwave to warm the tortillas later. Core, seed and remove the 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 poblano and half of the cumin. Season with salt and pepper. Cook, tossing occasionally, for 5-7 minutes, until the vegetables are slightly caramelized. Transfer to a plate and set aside.
3. Halve, pit and scoop out the avocado flesh into a bowl. Mash with a fork, then squeeze in some lime juice. Stir in the chopped tomato and about three-quarters of the cilantro leaves. Season with salt and pepper. Set the guacamole aside.
4. In the same pan, heat another 1 tablespoon olive oil over medium heat. Add the sliced portobello mushrooms and season with salt and pepper. Cook, tossing, for about 5 minutes, until golden brown. Add the minced garlic and cook for 30 seconds until fragrant. Remove from heat and set aside.
5. In a small pot, combine the entire can of black beans (including the liquid) with the cilantro stems and the remaining cumin. Heat over medium heat for 4-5 minutes, until warmed through. Mash the beans with a fork until smooth. Season with salt and pepper.
6. Wrap the tortillas in aluminum foil and warm them in the oven for 5 minutes. Alternatively, wrap them in a damp paper towel and microwave for 30 seconds.
7. Assemble the fajitas: Fill each warm tortilla with the cooked onions and peppers, mushrooms and refried beans. Top with a dollop of sour cream, a spoonful of guacamole and a sprinkle of the remaining cilantro leaves. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them as directed, but note they may be smaller and more delicate.

How do I make the refried beans creamier?

Add a splash of water or vegetable broth while mashing to reach your desired consistency.

Can I prepare the guacamole ahead of time?

Yes, but store it with plastic wrap pressed directly onto the surface to prevent browning.