Ingredients
- 1 serrano chile, halved lengthwise
- 2 tablespoons olive oil, divided
- 12 ounces maitake mushrooms, coarsely chopped (about 6 cups) See description for substitutes.
- 3 green onions, thinly sliced
- 2 garlic cloves, minced
- 1/4 cup vegetable broth
- 1/2 teaspoon kosher salt, divided
- 1/8 teaspoon ground red pepper
- 2/3 cup canned 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 cabbage
- 3 ounces queso fresco, crumbled (about 3/4 cup)
- 8 teaspoons Mexican hot sauce
- 8 lime wedges
How to Make
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Step 1: Remove and discard seeds and membranes from the serrano. Finely chop both chile halves.
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Step 2: Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon olive oil to the pan; swirl to coat. Add mushrooms; saute 4 to 5 minutes or until the mushrooms are browned, stirring occasionally. Add serrano, green onions, and garlic. Saute 30 seconds. Add the broth, salt, and red ground pepper; reduce heat and cook 3 minutes or until the mushrooms are tender. Stir in the beans. Remove the mushroom mixture from the pan. Wipe the pan clean with a paper towel.
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Step 3: Increase the heat to high. Add the remaining 1 tablespoon olive oil to the pan; swirl to coat. Add the corn and poblano; saute for 2 minutes or until slightly softened. Stir in the remaining 1/4 teaspoon salt.
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Step 4: Heat the tortillas according to the package directions.
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Step 5: Place 1/3 cup mushroom mixture in each tortilla. Divide the corn mixture evenly among the tacos. Top each taco with 2 tablespoons cabbage, 1 1/2 tablespoons cheese, and 1 teaspoon hot sauce. Serve with the lime wedges.
We hope you enjoy this recipe!
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