Loaded Guacamole Vegan Tacos

Loaded Guacamole Vegan 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!

Are you trying to cut back on meat these days, but still want to have Taco Tuesday? Whip up some vegan Tacos! Yaas! Those little flour shells hold all kinds of vegetable goodness with flair that’s equal to their meaty counterparts. Grilled portobello mushroom and onion tacos. Oh, hellz to the yes.

Since I love anything that includes guacamole. I made guacamole loaded vegetarian tacos this week, and they were everything dreamed of and more. I had no choice but to share the delicious loaded guacamole recipe with all you lovely people.

Prep time: 20 mins             Cook Time: 8 mins               Total Time: 28 mins

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

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).

   Assemble

   1. 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.
   2. 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.
   
   
   
   
   
   
   
   
   Final Outcome!!!