Rating: 4.5 stars
16 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Keep your tortillas soft by wrapping them in foil and keeping them in a warm oven.

David Bonom
Recipe by Cooking Light November 2011

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

390 calories; fat 14.4g; saturated fat 4.5g; mono fat 6.7g; poly fat 1.7g; protein 15.6g; carbohydrates 56.6g; fiber 9.8g; cholesterol 20mg; iron 2mg; sodium 553mg; calcium 225mg.
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