Keep your tortillas soft by wrapping them in foil and keeping them in a warm oven.
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
How to Make It
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.
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.
I'm really surprised this recipe has such good reviews. While it was extremely easy and quick, I thought it really lacked flavor and just kind of bored me overall. Maybe my eye-balling of the spices was off, but I found it pretty bland and considering that most taco recipes are easy and quick, this won't make my "make again" list.
My husband and I both liked this. I followed the recipe except I used fresh garlic, whole mushrooms, and dried beans. I also upped the salsa verde and hot sauce, and I served with small amounts of cheddar (instead of queso fresco, which we don't think tastes like much) and guacamole. The guacamole makes it a little less "light," but still reasonably healthy and very flavorful. You could easily sub Greek yogurt for the sour cream or leave it off entirely.
these were terrific. very easy to throw together and it doesn't really take much more time to start with the whole foods. we enjoyed these without the queso fresco. very satisfying, lots of good texture, and a nice complexity of flavor. we will certainly make these again.
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