Black Bean, Corn & Poblano Tacos

Ingredients

  • 2 Tablespoons olive oil
  • 1 (8 ounce) package of baby portabella mushrooms, sliced (or can sub package of regular sliced mushrooms)
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon cumin
  • 1 poblano chili, chopped
  • 1 1/2 cup frozen corn
  • 1 1/2 cups cooked black beans or 1 can (no added salt or lower sodium) black beans, rinsed and drained
  • 1/4 cup salsa verde, plus more for serving
  • 1 Tablespoon fresh lime juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 8 corn tortillas
  • Toppings:
  • Guacamole or sliced avocado
  • Chopped fresh cilantro
  • Crumbled feta or queso fresco
  • Light sour cream
  • Salsa
  • Lime juice

Instructions



    1. Heat a large nonstick skillet over medium-high heat. Add oil to pan, add mushrooms to pan; cook 4 minutes. Stir in onion, garlic, poblano and seasonings. next 5 ingredients; cook 4 minutes stirring occasionally. Add corn and beans to pan and continue to cook 4 more minutes. Remove pan from heat, stir in salsa, lime juice, hot sauce and salt.
    2. Warm tortillas in microwave. Divide mixture evenly among tortillas. Top with chopped cilantro, avocado and any additional toppings desired.

Notes

Recipe adapted from Cooking Light, November 2011

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