Mushroom, Corn, and Poblano Tacos

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 390
  • Fat: 14.4g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 1.7g
  • Protein: 15.6g
  • Carbohydrate: 56.6g
  • Fiber: 9.8g
  • Cholesterol: 20mg
  • Iron: 2mg
  • Sodium: 553mg
  • Calcium: 225mg

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. 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. 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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