Serves 4 Nutrients per 3 tacos: Calories: 379, Total Fat: 12 g, Sat. Fat: 3 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 2 g, Carbs: 58 g, Fiber: 10 g, Sugars: 8 g, Protein: 15 g, Sodium: 394 mg, Cholesterol: 11 mg

2 tsp olive oil 1 small onion, diced small (1 1/2 cups) 2 large cloves garlic, minced 1 lb cremini mushrooms, stems trimmed, roughly chopped into small pieces 1 cup cauliflower florets, roughly chopped into small pieces 3 tbsp tomato paste 2 tsp chile powder 1 tsp ground cumin 1/2 tsp sea salt 1/2 tsp fresh ground black pepper 1 cup frozen corn kernels 12 small corn tortillas 5 large romaine lettuce leaves, sliced into 1/4-inch strips 1/2 avocado, pitted, peeled and cubed 1/2 cup grated low-fat cheddar cheese 1/4 cup low-fat sour cream

In a large, high-sided skillet, heat oil on medium-high. Add onion and sauté for 5 minutes, until begins to soften. Stir in garlic and sauté for 30 more seconds.
Add mushrooms and cauliflower and stir constantly for 2 minutes, until vegetables start to release water and shrink. Continue to cook, stirring occasionally until mushrooms are about half their original size and cauliflower is fork tender, about 15 minutes.
In a small mixing bowl, whisk together tomato paste, 1/4 cup water, chile powder, cumin, salt and pepper. Add to mushroom mixture along with corn. Stir to combine, then cover. Reduce heat to medium-low and simmer for 15 minutes.
Warm tortillas over the flame of a gas stove or in a warm oven. To assemble tacos, fill each tortilla with 1/4 cup mushroom filling. Top with lettuce, avocado, cheese and sour cream, divided evenly.