Mushroom, Corn, and Poblano Tacos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Keep your tortillas soft by wrapping them in foil and keeping them in a warm oven. Ingredients:
2 tablespoons olive oil, divided |
1 (8-ounce) package presliced mushrooms |
1 cup prechopped onion |
1 teaspoon dried oregano |
1 teaspoon bottled minced garlic |
3/4 teaspoon chili powder |
3/4 teaspoon ground cumin |
1 poblano chile, chopped (about 1/2 cup) |
1 1/2 cups frozen whole-kernel corn |
1 (14.5-ounce) can no-salt-added black beans, rinsed and drained |
1/4 cup salsa verde |
1 tablespoon fresh lime juice |
1 teaspoon hot sauce |
1/2 teaspoon salt |
8 (6-inch) corn tortillas |
3/4 cup (3 ounces) crumbled queso fresco |
1/4 cup chopped fresh cilantro |
1/4 cup light sour cream |
8 lime wedges |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms to pan; cook 4 minutes, stirring occasionally. Add remaining 1 tablespoon oil to mushrooms. Stir in onion and next 5 ingredients (through poblano); cook 4 minutes, stirring occasionally. Add corn and beans to pan; cook 4 minutes, stirring occasionally. Remove pan from heat; stir in salsa and next 3 ingredients.
2. Heat tortillas according to package directions. Divide vegetable mixture evenly among tortillas. Top each tortilla with 1 1/2 tablespoons cheese, 1 1/2 teaspoons cilantro, and 1 1/2 teaspoons sour cream. Serve with lime wedges.
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