1. Place poblano peppers on a baking tray and lightly spray with olive oil, broil on all sides, rotating to ensure all sides are completely blistered. About 10 minutes. Set aside and allow to cool. Once cooled remove the skins and combine peppers salt and lime juice in a food processor or blender. Mix for 1 minute, add the yogurt and blend to incorporate a few seconds. Transfer into a bowl and set aside.
2. In a medium saucepan heat olive oil on medium heat and sauté mushrooms with onions until browned, season with spices and salt and pepper, during the last minute of cooking add the garlic.
3. In the same food processor- no need to clean, combine black beans, cooked mushrooms/onion, a few cilantro leaves and blend until mixture is almost completely smooth. Small chunks are fine. Transfer into an oven safe serving dish and set aside.
4. Top with the mixed cheese, 2 TBS poblano crema and bake in the oven for 15 minutes at 375 degrees F. Ensure the dip is completely warmed through by inserting a fork along the side and scrapping the bottom. If not completely hot cook a few more minutes.
5. In the meantime prepare the salsa fresca by combining all the ingredients into a bowl.
6. Once the dip is hot and ready to be served place your tortillas in the oven to bake until warmed for a few minutes, fold in half as pictured above and serve alongside the dip.
7. To serve, top the dip with the salsa fresca, drizzle more poblano crema overtop and serve with tortillas.