- 2 tablespoons olive oil, divided
- 8 oz fresh mushrooms, sliced
- 1 cup chopped onion
- 1 teaspoon dried oregano
- 1 teaspoon 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 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
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.
