Wash and rinse poblano peppers.
Cut poblano peppers and onion into strips.
Sauté peppers in oil for about 5 minutes until they start to become soft, and then add the onions to the pan. Continue to sauté for another 5-7 minutes until onions are translucent and soft and peppers tender.
When peppers and onions are soft add the ground cumin and mix.
Remove pan from heat and set rajas mixture aside.
Warm a pan or griddle and place tortillas down to warm.
Add a about a tablespoon full of the rajas mixture to one half of the tortilla and top with some vegan cheese.
Fold tortilla in half and grill both sides until the cheese inside is melted.
Serve with a side of vegan sour cream and vegan oil-free refried beans and Mexican-style rice!