Mushroom, Corn, and Poblano Tacos

Servings: 4

Cooking time: 20 minutes

You will need

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

Method

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.

Source: http://www.myrecipes.com/

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