114.5-ounce can no-salt-added black beans, rinsed and drained
1/4cupsalsa verde
1tablespoonfresh lime juice
1teaspoonhot sauce
1/2teaspoonsalt
86-inch corn tortillas
3/4cup3 ounces crumbled queso fresco
1/4cupfresh cilantro, chopped
1/4cuplight sour cream
8lime wedges
Instructions
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan swirling to coat. Add mushrooms to pan and cook 4 minutes, stirring occasionally. Add remaining 1 tablespoon oil to mushrooms. Stir in onion, oregano, garlic, cumin, and poblano chile; cook 4 minutes, stirring occasionally. Add corn and beans to pan; cook 4 minutes, stirring occasionally. Remove pan from heat and stir in salsa, lime juice, hot sauce and salt.
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.