Mushroom, Corn, And Poblano Tacos

• 2 tablespoons olive oil, divided
• 1 (8-ounce) package presliced mushrooms
• 1 cup prechopped onion
• 1 teaspoon dried oregano
• 1 teaspoon bottled 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 no-salt-added 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

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 occasionally. Add corn and beans to pan; cook 4 minutes, stirring occasionally. Remove pan from heat; stir in salsa and next 3 ingredients.
2. 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.

olive oil, mushrooms, onion, oregano, garlic, chili powder, ground cumin, poblano chile, corn, salt, salsa verde, lime juice, hot sauce, salt, corn tortillas, queso fresco, fresh cilantro, light sour cream, lime

Taken from www.myrecipes.com/recipe/mushroom-corn-poblano-tacos (may not work)