1large poblano pepperseeded and chopped (about ½ cup)
1 ½cupsfresh or frozen corn
114.5-ounce can black beans, rinsed and drained
2tablespoonsfresh lime juicedivided
1teaspoonhot sauceor more, depending on your preference
10taco-sized corn or flour tortillas
1ripe avocadopeeled, pitted and diced
Chopped fresh cilantrofor garnish
Heat 1 tablespoon oil in a large skillet over medium heat. Add mushrooms to the pan and cook for 5 minutes, stirring occasionally. Add remaining tablespoon of oil to the pan. Stir in onions, oregano, garlic, chili powder, cumin and poblano pepper and cook for another 5 minutes, stirring occasionally. Add corn and beans to the skillet and cook for 5 minutes, stirring occasionally. Remove pan from heat and stir in salsa, 1 tablespoon lime juice and hot sauce. Season to taste with salt.
Place avocado, sour cream and remaining lime juice in a blender and blend until smooth. If avocado cream is too thick, add additional lime juice to reach desired consistency. Season to taste with salt.
Warm tortillas according to package directions. Spoon mushroom mixture into tortillas, garnish with avocado cream and chopped cilantro. Serve.