Mince cilantro (no need to stem).
Shuck corn, rinse, and carefully remove kernels from cob.
Stem poblano peppers, seed, and cut into ¼" dice.
Drain black beans and rinse.
Combine sour cream and half the cilantro (reserve remaining for garnish) in a mixing bowl.
Start the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add corn and poblano to hot pan and stir occasionally until lightly browned, 3-5 minutes.
Finish the Filling
Add black beans and seasoning blend to pan with vegetables. Stir occasionally until corn is lightly charred and beans are warmed through, 1-2 minutes.
Remove from burner and season with a pinch of salt.
Warm the Tortillas
Place a second large pan over medium heat.
Add tortillas, two at a time, to hot pan, and warm through, 1-2 minutes per side.
Remove from pan and immediately wrap in a foil pouch to keep warm.
Repeat with remaining tortillas.
Finish the Dish
Plate dish as pictured on front of card, garnishing with cilantro-sour cream, cheese, crispy onions, and remaining cilantro. Bon appétit!