Roasted Poblano, Corn, & Mushroom Tacos

Well after weeks of packing, moving, cleaning, and clearing out at least 50% of my closet, I am officially all moved out and ready for the next housing adventure. PS I deserve an award for the clothes pile that I am donating. But don't worry, I have a feeling I will be filling those hangers just as quickly as I emptied them. I haven't had much time for the gym since my daily routine has been completely revolved around the sale of my house, but lucky for me my house was three stories so I logged many many many flights in that bad boy. I also don't feel as guilty skipping the gym when I make dinners like these. Veggie tacos are perfect for the summer, and extremely versatile; plus you don't have to heat up the oven, therefore heating up your house. It's about to hit 114 degrees in Phoenix. Ain't nobody got time for that!

Roasted Poblano, Corn, & Mushroom Tacos
Makes 9 tacos

Ingredients:

• 3 large poblano peppers
• 1 cup mushrooms, chopped into small pieces
• 2 ears sweet corn, kernels cut from the cobb
• 1 garlic clove, minced
• 1/2 tbsp. olive oil
• salt and pepper to taste
• 9 corn tortillas
• crumbled cotija cheese for garnish
• cilantro for garnish

Heat up your grill to high or turn up your flame on your gas stove. Roast your poblano peppers until the skin chars and turns black, but not burned. Immediately place into a ziplock bag, squeeze out any excess air, close, and let them sweat for about 10 minutes. This makes it easy to remove the skin.

Once the peppers have finished sweating, remove from the bag and scrape the blackened skin off, revealing the green flesh of the peppers. Discard the charred skin, the stem, and the seeds from the inside. Chop the pepper into pieces about the size of the corn kernels and mushrooms. 

Preheat the olive oil over medium high heat. Add in the garlic, pepper, corn, mushroom, salt, and pepper. Cook until the veggies are warmed through and the corn begins to turn a golden yellow.

To serve, heat the tortillas by cooking them for 10-30 seconds in the microwave, or spray a skillet or grill pan with non stick cooking spray and cook on both sides until hot. Place a large spoonful of the veggies into each tortilla. Top with crumbled cheese, cilantro, and some hot sauce if you're feeling adventurous.