Mai-Tacos

Ingredients

1 serrano chile, halved lengthwise

2 tablespoons olive oil, divided

12 ounces maitake mushrooms, coarsely chopped (about 6 cups)

3 green onions, thinly sliced

2 garlic cloves, minced

1/4 cup organic vegetable broth

1/2 teaspoon kosher salt, divided

1/8 teaspoon ground red pepper

2/3 cup canned unsalted 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 (Chinese) cabbage

3 ounces queso fresco, crumbled (about 3/4 cup)

8 teaspoons Mexican hot sauce (such as Valentina)

8 lime wedges

Preparation

1. Remove and discard seeds and membranes from half of serrano. Finely chop both chile halves.

2. 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.

3. 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.

4. Heat tortillas according to package directions.

5. 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.