30 minute spicy poblano mushroom quesadillas with lime crema
All aboard the faster-than-takeout train.
Ingredients
- 4 large portobello caps, sliced
- 1 tbsp butter
- 2 cloves garlic, minced
- 2 poblano peppers, thinly sliced
- 1 yellow onion, thinly sliced
- 2 tsp chipotle chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 can black beans, drained
- 8 corn or flour tortillas
- 2 avocados, mashed
- chopped cilantro to serve
lime crema
- 1/2 cup plain whole milk Greek yogurt
- 1/4 cup vegan mayonnaise (or regular)
- 2 tbsp lime juice
- 2 cloves garlic, grated
- kosher salt, to taste
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes. Toss in the butter and garlic. Stir 2-3 minutes longer until the mushrooms caramelize. Move to a plate.
- To the same skillet, add the poblanos, onions, chipotle chili powder, smoked paprika, cumin, oregano, garlic powder, and a pinch of salt and pepper. Cook until slightly softened but still crunchy, about 3-5 minutes. Pour the mushrooms back in, as well as the black beans, and stir to warm through. Taste and adjust salt and pepper as needed.
- To make the lime crema, stir together the yogurt, mayonnaise, lime juice, garlic, and salt.
- Warm the tortillas in the microwave. Add the mashed avocado to the bottom, then a good heap of the fajita veggies. Top with the lime crema, fresh cilantro, and a squeeze of lime juice, as desired.