Portobello Mushroom & Black Bean Taco Salads with Green Chili Crema (Edit recipe)

Chipotle Crema

• 4 oz Green Chilies, canned (sub ⅓ cup salsa or 2 chipotle chilis in adobo sauce)
• 1/2 cup Creme fraiche, (sub sour cream or plain, full-fat yogurt)
• 1/4 cup Mayonnaise
• 1 tsp Lime Zest
• 1 whole Lime, juiced
• 1/4 tsp Chili Powder, scant
• 1 tsp Honey, (or sweetener of choice: maple syrup, brown sugar. Can omit)
• pinch Salt

Taco Seasoning

• 2 tsp Paprika
• 2 tsp Chili Powder
• 1.25 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp Ground Cumin, ground
• 1 tsp dried Oregano
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 tsp Brown Sugar

Taco Filling

• 12 oz Baby Bella Mushrooms
• 15 oz Black Beans, 1 can, drained and rinsed
• 12 oz Romaine Lettuce, washed, dried, and sliced in .5" ribbons
• 2 Tbsp Avocado Oil

Optional, for Topping

•  Salsa
•  Grain Free Tortilla Chips - Siete Foods, (or tortilla chips of choice)
•  Avocado
•  Mexican Cheese Blend