INGREDIENTS
1/4 cup
Cilantro, fresh
1
Hass avocado, ripe pitted
1
Lime
1
Poblano chile
2
Portobello mushrooms, large
1
White onion, small
1
Salsa
1/2 tsp
Black pepper, freshly ground
1/2 tsp
Salt
1 tbsp
Corn or olive oil
4
(5- to 6-inch) flour tortillas
3/4 cup
Cheese, vegan white