Friday, February 1, 2013

Mushroom, Corn and Poblano Tacos

My husband and I went to The Melting Pot last night to celebrate his good news.  He's been wanting to go FOREVER, and thanks to some wonderful friends who provided a gift card, we were finally able to.  I was a little hesitant about it, not that I don't love dipping a variety of tasty morsels into delicious hot grease, please, that's what dreams are made of!  But, since the holidays, I've been trying a lot harder to eat healthier, and cheese and chocolate fondue, unfortunately, do not fit into that category.

But, as the young kids are saying, YOLO!  This was, after all a celebration!  So I dunked, and dipped and laughed the night away with my husband, sans kids, an absolute treat that we do not get to enjoy often.
But now the cheese and chocolate high has worn of and I'm suffering from what can only be described as a Fondangover.  You pretty much treat it like a regular hangover, take Advil, no loud noises, lots of water and keep the lights down.  And now the only thing I'm craving are crispy, cool veggies that have not been swimming in a vat of oil and wine (not that there's anything wrong with that.)

These veggie tacos are just the ticket to feeling like myself again.  Meaty mushrooms and flavorful black beans, corn and poblano peppers, topped with a soft, salty queso fresco make for a mouthful of freshness and nutrition.  They are quick to make and delicious for any time of year, but especially for days when you may be waking up with shame from late night fondippery.

Mushroom, Corn, and Poblano Tacos
Cooking Light November 2011


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

Per Serving (one serving is 2 tacos): 390 cal, 14.4g fat, 15.6g prot, 56.6g carb, 9.8g fiber, 


Navin Menon said...
This comment has been removed by the author.
Kim said...

I'm so happy for you guys! Glad you got to celebrate with a fun night out.
I'm a big fan of any veggie taco. Such a filling meal but so incredibly healthy.

Just won't have to suffer these long hard winters much longer.

Lara said...

This post made me stop in my tracks to bookmark it for another day. Looks delicious! :)

Debbie said...

Love The Melting Pot....we have one not too far away. These tacos look so delicious!

Blond Duck said...

What does YOLO mean? I think your tacos sound better than melting pot!

Rebecca Subbiah said...

these look great and so pleased you and your hubby got to have a date night hugs

Jennifurla said...

these look so wonderful

Anonymous said...

I don't like mushrooms, but those look delicious!

I've been to Melting Pot once and it was fun - but we have an electric fondue pot so we do it at home for fun.

Have a great weekend!

Angie's Recipes said...

These tacos have all my favourite ingredients! I love it!

Mary said...

itcgymI'd certainly love to have one or two of those! They sound delicious. I hope your week is off to a good start. Blessings...Mary

Barbara said...

I know...have had the same feeling. Overdose at Melting Pot. But every once in a while, when the grandkids are here, I'll indulge!

Joanne said...

I went to THe Melting Pot after I ran the Philly marathon and it was the perfect celebratory meal! GOod stuff. But I know what you mean about the Fondangover. These tacos sound perfect to get you back on track!

Chris said...

Fondangover, hilarious!

These tacos look great to me, it doesn't feel like I'm missing out on fondue with these!

aubrey said...

Thouroughly enjoyed this post!! I am getting excited about cooking again and am definitely going to try this! I miss you tons...moving day is approaching!! Can't wait to see you guys!!

Little Gabriel said...

Looks great, but I may add some cubes of flank steak or something. For everyone reading this, don't add to much though. Let the veggies shine.