Mai-Tacos

• Produce

  • 1 cup Corn, fresh kernels
  • 2 oz Garlic cloves
  • 3 oz Green onions
  • 8 tsp Lime, wedges
  • 12 oz Maitake mushrooms
  • 2/3 cup Pinto beans, canned unsalted
  • 1/2 cup Poblano chile
  • 1 Serrano chile

• Canned Goods

  • 1/4 cup Vegetable broth, organic

• Condiments

  • 8 tsp Mexican hot sauce

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1/8 tsp Red pepper, ground

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 8 cup Corn tortillas

• Dairy

  • 3 oz Queso fresco

• Other

  • 1 cup Thinly sliced napa (chinese cabbage

Found on myrecipes.com

Description

Directions

• Remove and discard seeds and membranes from half of serrano. Finely chop both chile halves. Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms; sauté 4 to 5 minutes or until mushrooms are browned, stirring occasionally. Add serrano, green onions, and garlic; sauté 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. Increase heat to high. Add remaining 1 tablespoon oil to pan; swirl to coat. Add corn and poblano; sauté 2 minutes or until slightly softened. Stir in remaining 1/4 teaspoon salt. Heat tortillas according to package directions. 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.