Mushroom, Corn, and Poblano Tacos

By tonym

David Bonom, Cooking Light

NOVEMBER 2011

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.