Mushroom, Corn, and Poblano Tacos

Mushroom, Corn, and Poblano Tacos Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Keep your tortillas soft by wrapping them in foil and keeping them in a warm oven.

Yield:

Serves 4 (serving size: 2 tacos and 2 lime wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 390
Fat 14.4 g
Satfat 4.5 g
Monofat 6.7 g
Polyfat 1.7 g
Protein 15.6 g
Carbohydrate 56.6 g
Fiber 9.8 g
Cholesterol 20 mg
Iron 2 mg
Sodium 553 mg
Calcium 225 mg

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

Preparation

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.

David Bonom,

Cooking Light

November 2011
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