Mushroom Tacos

2 tsp. olive oil
1 small onion, diced (1 1/2 cups)
2 large garlic cloves, minced
1 pound cremini  mushrooms, roughly chopped
1 cup cauliflower florets, roughly chopped
3 tbsp. tomato paste
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. sea salt
1/2 tsp. black pepper
1 cup frozen corn kernels

Saute onion in oil for 5 minutes, add garlic and saute 30 seconds.  Add mushrooms and cauliflower, stir constantly for 2 minutes, until veggies release water and shrink.  Continue to cook 15 minutes, stirring occasionally until fork tender.  In small bowl, combine tomatoe paste, 1/4 cup water, chili powder, cumin, salt and pepper.  Add to mushroom mixture along with corn.  Stir to combine, cover and cook on medium low for 15 minutes.