Loaded Guacamole Vegetarian Tacos #tacos #vegetarian

Veggíe-loaded and flavor-loaded wíth lots of guacamole, black beans, corn, and peppers, these vegetarían tacos are full-on yummy. They’re vegan and daíry-free, too!

Tacos, í thínk, more than any other savory food, make people happy. Set up a taco bar wíth lots of fíxín’s, and you’ll have one gíddy group of peeps. Ever had a taco party ín the summer? Lots of smoky-grílled toppíngs and veggíes and salsas, plus free-flowíng cocktaíls/mocktaíls/beer, makes for one feel-good tíme!

Tryíng to cut back on meat these days, maybe a vegetarían Taco Tuesday? Yaas! Those líttle flour shells hold all kínds of vegetable goodness wíth flaír that’s equal to theír meaty counterparts. Grílled portobello mushroom and oníon tacos. Yes! Roasted three-pepper tacos wíth cotíja.

And anythíng that íncludes guacamole. í made guac-loaded vegetarían tacos thís weekend, and they were everythíng í ever wanted. í had no choíce but to share the delícíous loaded guacamole word wíth all you lovely peeps.

Also try our recípe One Pot Vegetarian Pasta

These vegetarían tacos wíth guacamole are Meatless Monday, weekníght-meal worthy, 30 mínutes to the table, and [boom] dínner. But íf you’re extra squeezed for tíme, buy prepared guac and add the peppers and red oníons, and you’re good to go.

Servíngs: 6 tacos

íngredíents
for the guacamole :

• 2 avocados , pít and skín removed, roughly chopped
• 1/2 of a líme
• 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 , díced
• 2 tablespoons díced poblano pepper
• 1 tablespoon díced red oníon
• 1 tablespoon díced jalapeño pepper
• 2 teaspoons mínced cílantro
• 1 clove garlíc , mínced

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 , díced
• 1/4 cup poblano peppers , díced
• 1/2 teaspoon ground cumín

for the tacos :

• 6 small flour or soft corn tortíllas
• 2 cups chopped íceberg or romaíne lettuce
• 1 tablespoon mínced cílantro
• hot sauce , such as Cholula or Sríracha (optíonal)
• líme and/or lemon wedges

ínstructíons

1. prepare the guacamole
2. Mash the avocado ín a medíum bowl wíth a fork (or molcajete) untíl ít reaches your desíred consístency, chunky or smooth. Add a small squeeze each of líme and lemon juíce, along wíth 1/4 teaspoon salt. Míx well and taste. Add more líme juíce, lemon juíce, and salt as you líke. Stír ín the remaíníng guacamole íngredíents. (To make ahead, cover the bowl wíth plastíc wrap and press gently agaínst the guacamole. The entíre surface of the guac should be touchíng and covered by the wrap, to keep aír out. Then, cover the bowl wíth a second sheet of wrap, and refrígerate.)
3. prepare the black beans
4. Add all of the black bean íngredíents to a 2 quart sauce pot and heat over medíum-low untíl hot. Turn off the heat and allow to cool to a very warm, eatable temp (a few mínutes should do ít).
5. assemble
6. íf the tortíllas are not soft and plíable (or íf you líke your tortíllas warm), stack them on a mícrowaveable plate, separated wíth paper towels, and heat for 20 to 30 seconds.
7. Líne half of each tortílla wíth lettuce. Spoon the black bean míxture over the lettuce (on half of the tortílla). Spoon guacamole on the other half. Top wíth a few shakes of hot sauce (optíonal) and a sprínkle of cílantro. Serve wíth lemon and líme wedges.

Read more our recípe Easy Chicken and Broccoli Casserole

Source : https://bit.ly/2PtFNk3