Mai-Tacos

• 1 serrano chile, halved lengthwise
• 2 tablespoons olive oil, divided
• 12 ounces maitake mushrooms, coarsely chopped (about 6 cups)
• 3 green onions, thinly sliced
• 2 garlic cloves, minced
• 1/4 cup organic vegetable broth
• 1/2 teaspoon kosher salt, divided
• 1/8 teaspoon ground red pepper
• 2/3 cup canned unsalted pinto beans, rinsed and drained
• 1 cup fresh corn kernels
• 1/2 poblano chile, seeded and julienned (about 1/2 cup)
• 8 (6-inch) corn tortillas
• 1 cup thinly sliced napa (Chinese) cabbage
• 3 ounces queso fresco, crumbled (about 3/4 cup)
• 8 teaspoons Mexican hot sauce (such as Valentina)
• 8 lime wedges

1. Remove and discard seeds and membranes from half of serrano. Finely chop both chile halves.
2. Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms; saute 4 to 5 minutes or until mushrooms are browned, stirring occasionally. Add serrano, green onions, and garlic; saute 30 seconds. Add broth, 1/4 teaspoon salt, and red pepper; reduce heat, and cook 3 minutes or until mushrooms are tender. Stir in beans. Remove mushroom mixture from pan; wipe pan clean with a paper towel.
3. Increase heat to high. Add remaining 1 tablespoon oil to pan; swirl to coat. Add corn and poblano; saute 2 minutes or until slightly softened. Stir in remaining 1/4 teaspoon salt.
4. Heat tortillas according to package directions.
5. Place 1/3 cup mushroom mixture in each tortilla. Divide corn mixture evenly among tacos. Top each taco with 2 tablespoons cabbage, 1 1/2 tablespoons cheese, and 1 teaspoon hot sauce. Serve with lime wedges.

serrano chile, olive oil, maitake mushrooms, green onions, garlic, vegetable broth, kosher salt, ground red pepper, pinto beans, fresh corn kernels, poblano chile, corn tortillas, cabbage, queso fresco, hot sauce, lime

Taken from www.myrecipes.com/recipe/mai-tacos (may not work)