Portobello Fajitas with Roasted Poblano Cream Sauce

Ingredients

• 1/2 cup cilantro leaves
• 4 scallions, coarsely chopped
• 3 garlic cloves
• 4 tablespoons grapeseed or sunflower oil, divided
• 3 tablespoons fresh lime juice
• 2 tablespoons water
• 1/2 teaspoon ground cumin
• 4 large Portobello mushroom caps, rinsed, patted dry, and cut into 1/2-inch slices
• 2 red or green bell peppers, seeded, and cut into 1/2-inch slices
• 1 medium onion, cut into 1/4-inch slices
• Sea salt and fresh ground black pepper
• 6 (7-inch) flour tortillas or 8 (5-inch) corn tortillas
• Roasted Poblano Cream Sauce (recipe follows)
• 1 ripe Hass avocado, pitted, peeled, and cut into 1/8-inch slices
• Heat the tortillas between 2 damp paper towels in the microwave for 1 minute or heat each tortilla in a large skillet over medium heat. Keep warm.
• To assemble, fill the warm tortillas with mushrooms, peppers and onions, poblano sauce, and avocado slices.
• Roasted Poblano Cream Sauce
• Makes about 1 cup
• 1 poblano chile
• 1/3 cup raw cashews
• 6 tablespoons plain unsweetened almond milk
• 2 tablespoons fresh lime juice
• 2 tablespoons cilantro leaves
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• Sea salt and fresh ground black pepper