Loaded Guacamole Vegetarian Tacos

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Loaded Guacamole Vegetarian TacosLoaded Guacamole Vegetarian Tacos. Veggie-loaded guacamole tacos with black beans, corn, and peppers. Vegetarian, vegan, and full-on yummy.

Tacos, I think, more than any other savory food, make people happy. Set up a taco bar with lots of fixin’s, and you’ll have one giddy group of peeps. Ever had a taco party in the summer? Lots of smoky-grilled toppings and veggies and salsas, plus free-flowing cocktails/mocktails/beer, makes for one feel-good time!

Best Loaded Guacamole Vegetarian Tacos
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins

This Loaded Guacamole Vegetarian Tacos is perfect for veggis lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
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
  1. 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.)
prepare the black beans
  1. 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).
Recipe Notes

get full instructions soupaddict.com


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