Monday, November 19, 2012

Mushroom, Corn and Poblano Tacos

Tacos are one of my favorite things to make. They're just so easy and basically a comfort food. Since I started cooking, my favorite thing about tacos is that they are so diverse. You can make chicken tacos, and chinese tacos, and tacos in a casserole. Whatever sounds good, just throw it in a tortilla!

These tacos, even though they have no meat, were so delicious and filling. There was a lot of flavor to the tacos themselves. These tacos were probably my most 'out-there' taco I've tried to date. I love mushrooms and I would make these again and again.

Mushroom, Corn and Poblano Tacos
Mushroom, Corn and Poblano Tacos-Adapted from Cooking Light's "Dinner Tonight"
Total Time: 20 Minutes
Serves 4

  • 2 tablespoons olive oil
  • 8 ounces sliced mushrooms
  • 1 cup chopped onion
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon cumin
  • 1 poblano chile, chopped
  • 1 1/2 cups frozen corn
  • 1 can black beans, rinsed and drained
  • 1/4 cup salsa verde
  • 1 tablespoon lime juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 8 flour tortillas
  • 4 ounces shredded taco cheese
  • 1/4 cup chopped cilantro
  • 1/4 cup sour cream
  • 1 cup black olives
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add mushrooms; cook 4 minutes, stirring occasionally. Add remaining 1 tablespoon oil and onion, oregano, garlic, chili powder, cumin and poblano chile. Cook 4 minutes, stirring occasionally. Add corn and beans, cook 4 minutes, stirring occasionally. Remove pan from heat and stir in salsa, lime juice, hot sauce and salt.

Heat tortillas and divide vegetables among tortillas. top with cheese, cilantro, sour cream and black olives.
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