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.

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.

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!