Mushroom & Gouda Tacos

Ingredients

• 2 tablespoons butter, unsalted
• 16 ounces button mushrooms, sliced
• 1 red bell pepper, diced
• 1/2 teaspoon fresh lemon zest
• 1/4 teaspoon black pepper, ground
• 2 cups fresh or frozen corn kernels, thawed if frozen
• 1 cup chopped fresh cilantro leaves
• 12 corn tortillas, warmed
• 4 ounces smoked Gouda cheese, shredded
• 1 lime, cut into wedges
• 1/2 cup sour cream
• Hot sauce, for serving (optional)

Instructions

In a large skillet, heat butter over medium-high heat. Add mushrooms; cook 6 to 7 minutes or until deeply golden brown; stirring occasionally.

Stir in red bell pepper, salt and pepper. Cook 2 minutes or until pepper is softened, stirring frequently. Stir in corn; cook 1 minute or until corn is warmed through. Remove from heat; stir in cilantro.

Divide vegetable mixture between corn tortillas and top with cheese. Serve tacos with lime wedges, sour cream and hot sauce, if desired.