Loaded Guacamole Vegetarian Tacos

Veggie-loaded and flavor-loaded with lots of guacamole, black beans, corn, and peppers, these vegetarian tacos are full-on yummy. They’re vegan and dairy-free, too!

Loaded Guacamole Vegetarian Tacos
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
Servings: 6 tacos Calories: 212kcal Author: SoupAddict

for the guacamole
2 avocados , pit and skin removed, roughly chopped
1/2 of a lime
1/2 of a lemon
1/4 salt (plus extra as needed)
1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper , diced
2 tablespoons diced poblano pepper
1 tablespoon diced red onion
1 tablespoon diced jalapeño pepper
2 teaspoons minced cilantro
1 clove garlic , minced
for the black beans
1 can black beans (15 ounces)
1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper , diced
1/4 cup poblano peppers , diced
1/2 teaspoon ground cumin
for the tacos
6 small flour or soft corn tortillas
2 cups chopped iceberg or romaine lettuce
1 tablespoon minced cilantro
hot sauce , such as Cholula or Sriracha (optional)
lime and/or lemon wedges

prepare the guacamole
Mash the avocado in a tool dish with a fork (or molcajete) up until this gets to your preferred uniformity, chunky or smooth. Include a little press each from lime and lemon juice, together with 1/4 tsp salt. Blend well and preference. Include much more lime juice, lemon juice, and salt as you just like. Mix in the staying guacamole components. (To earn in advance, cover the dish with plastic cover and push carefully versus the guacamole. The whole surface area from the guac ought to be touching and protected by the cover, to maintain air out. After that, cover the dish with a 2nd sheet from cover, and refrigerate.

prepare the black beans
Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot. Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it).
If the tortillas are not soft and pliable (or if you like your tortillas warm), stack them on a microwaveable plate, separated with paper towels, and heat for 20 to 30 seconds.
Line half of each tortilla with lettuce. Spoon the black bean mixture over the lettuce (on half of the tortilla). Spoon guacamole on the other half. Top with a few shakes of hot sauce (optional) and a sprinkle of cilantro. Serve with lemon and lime wedges.

Calories: 212kcal

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