Mushroom, Corn, and Poblano Tacos

Name: Mushroom, Corn, and Poblano Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 411 grams no-salt-added black beans, rinsed and drained; 1 teaspoon bottled minced garlic; 1 teaspoons chili powder; 355 milliliters frozen whole-kernel corn; 8 6-inchs (6-inch) corn tortillas; 59 milliliters chopped fresh cilantro; 1 teaspoons ground cumin; 1 teaspoon hot sauce; 1 Tbsp fresh lime juice; 8 lime wedges; 227 grams package presliced mushrooms; 2 Tbsps olive oil, divided; 237 milliliters prechopped onion; 1 teaspoon dried oregano; 118 milliliters poblano chile, chopped (about; 85 grams 3/4 cup crumbled queso fresco; 59 milliliters salsa verde; 1 teaspoons salt; 59 milliliters light sour cream

The recipe Mushroom, Corn, and Poblano Tacos could satisfy your Mexican craving in roughly 45 minutes. This gluten free and vegetarian recipe serves 4. One portion of this dish contains roughly 13g of protein, 18g of fat, and Head to the store and pick up cilantro, cream, lime wedges, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Heat a large nonstick skillet over medium-high heat.

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Frying Pan

Add 1 tablespoon oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add mushrooms to pan; cook 4 minutes, stirring occasionally.

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Mushrooms

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Frying Pan

Add remaining 1 tablespoon oil to mushrooms. Stir in onion and next 5 ingredients (through poblano); cook 4 minutes, stirring occasionally.

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Mushrooms

Poblano Pepper

Onion

Cooking Oil

Add corn and beans to pan; cook 4 minutes, stirring occasionally.

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Beans

Corn

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Frying Pan

Remove pan from heat; stir in salsa and next 3 ingredients.

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Salsa

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Frying Pan

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.

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Sour Cream

Tortilla

Vegetable

Cilantro

Cheese

Serve with lime wedges.

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Lime Wedge

Equipment

Frying Pan

Ingredients

Servings:

411grams

no-salt-added black beans, rinsed and drained 1teaspoon

bottled minced garlic 1teaspoons

chili powder 355milliliters

frozen whole-kernel corn 86-inchs

(6-inch) corn tortillas 59milliliters

chopped fresh cilantro 1teaspoons

ground cumin 1teaspoon

hot sauce 1Tbsp

fresh lime juice 8

lime wedges 227grams

package presliced mushrooms 2Tbsps

olive oil, divided 237milliliters

prechopped onion 1teaspoon

dried oregano 118milliliters

poblano chile, chopped (about 85grams

3/4 cup crumbled queso fresco 59milliliters

salsa verde 1teaspoons

salt 59milliliters

light sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.