Created by breezermom on September 23, 2022
Step 1: Remove and discard seeds and membranes from the serrano. Finely chop both chile halves.
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.
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.
Step 4: Heat the tortillas according to the package directions.
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.