Before starting, wash and dry all produce. Core, then cut pepper into 1/4-inch slices. Pull the stems off Portobello mushroom caps, then discard. Cut mushrooms into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Finely chop cilantro. Peel, then mince or grate garlic. Zest, then cut lime into wedges.

Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the garlic. Cook, stirring constantly, until fragrant, 30 sec. Add half the Enchilada Spice Blend and black beans, including liquid. Season with salt and pepper. Bring to a simmer over high. Once simmering, reduce heat to medium-low. Cover and cook, stirring occasionally, until beans soften slightly, 6-8 min. Add half the cilantro, squeeze a lime wedge (dbl for 4 ppl) over top, then season with salt and pepper, to taste. Remove the pan from heat. Mash beans with a potato masher until you reach your desired consistency. (TIP: Add 2 tbsp water if beans get too dry.)

While beans cook, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and onions. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min. Transfer peppers and onions to a plate.

Heat the same pan over medium-high. Add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until golden-brown, 3-4 min. Season with salt and pepper. Add remaining garlic and onions and peppers. Sprinkle remaining Enchilada Spice Blend over top. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste. Remove the pan from heat.

While mushrooms cook, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!) Add sour cream, lime zest and 1 tbsp water (dbl for 4 ppl) to a small bowl. Squeeze a lime wedge (dbl for 4 ppl) over top. Season with salt, to taste, then stir to combine.

Divide refried beans between tortillas. Top with mushroom filling. Sprinkle feta and remaining cilantro over top. Dollop with lime crema. Serve remaining lime wedges alongside.