Loaded Guacamole Vegetarian Tacos

I made this for dinner last night as part of an effort to eat more plant based food and they were SO flavorful! Just had leftovers for lunch and they were just as good, if not better, since the flavors in the guac had time to marry over night. I don’t normally comment on blogs, but this one definitely deserves a high five. Will be making again

Loaded Guacamole Vegetarian Tacos

Ingredients
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

Instructions

1. prepare the guacamole
2. Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth. Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt. Mix well and taste. Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients. (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)
3. get the full instructions @ soupaddict.com

Share this post