Mushroom, Corn, and Poblano Tacos

Ingredients

  • 8 lime wedges
  • ¼ cup chopped fresh cilantro
  • ¾ cup (3 ounces) crumbled queso fresco
  • 1 ½ cups frozen whole-kernel corn
  • 1 poblano chile, chopped (about ½ cup)
  • ¾ teaspoon ground cumin
  • ¾ teaspoon chili powder
  • + 12 more ingredients
    • 1 teaspoon bottled minced garlic
    • 1 teaspoon dried oregano
    • 1 cup prechopped onion
    • 1 (8-ounce) package presliced mushrooms
    • 2 tablespoons olive oil, divided
    • ¼ cup light sour cream
    • 8 (6-inch) corn tortillas
    • ½ teaspoon salt
    • 1 teaspoon hot sauce
    • 1 tablespoon fresh lime juice
    • ¼ cup salsa verde
    • 1 (14.5-ounce) can no-salt-added black beans, rinsed and drained

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 occasional...

View full recipe at SpringPad

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