Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces.Add sweet potatoes, 2 tsp (4 tsp) Enchilada Spice Blend and 1 tbsp (1 1/2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until tender, 18-20 min.

Meanwhile, core, then cut poblano into 1/4-inch slices. (TIP: We suggest using gloves when prepping poblanos!)Pull stems off portobello mushroom caps, then discard. Cut mushrooms into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Peel, then mince or grate garlic. Zest, then juice half the lime (whole lime for 4 ppl).

Heat a large non-stick pan over medium-high heat. While the pan heats, stir together Tex-Mex paste, remaining Enchilada Spice Blend and 2 tbsp (1/4 cup) water in a small bowl.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then poblanos and onions. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Transfer veggies to a plate.

Return the same pan to medium-high. Add 1 tbsp (2 tbsp) oil, then mushrooms. Cook, stirring occasionally, until golden-brown, 3-4 min. Season with salt and pepper. Add garlic, veggies and Tex-Mex sauce. Cook, stirring often, until fragrant, 1 min. Season with pepper, to taste.

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 tortillas!) Add sour cream, lime zest, 1 tsp (2 tsp) lime juice and 1 tbsp (1 1/2 tbsp) water to another small bowl. Season with salt and pepper, to taste, then stir to combine.

Divide sweet potatoes between tortillas. Top with mushroom filling. Sprinkle feta over top. Dollop with lime crema.