Veggie-Loaded Guacamole Vegetarian Tacos (Vegan and Dairy-Free)



Veggìe-loaded and flavor-loaded wìth lots of guacamole, black beans, corn, and peppers, these vegetarìan tacos are full-on yummy. They’re vegan and daìry-free, too!

These vegetarìan tacos wìth guacamole are Meatless Monday, weeknìght-meal worthy, 30 mìnutes to the table, and [boom] dìnner. But ìf you’re extra squeezed for tìme, buy prepared guac and add the peppers and red onìons, and you’re good to go.

Ingredìents
for the guacamole

  • 2 avocados , pìt and skìn removed, roughly chopped
  • 1/2 of a lìme
  • 1/2 of a lemon
  • 2 tablespoons dìced poblano pepper
  • 1 tablespoon dìced red onìon
  • 1 tablespoon dìced jalapeño pepper
  • 2 teaspoons mìnced cìlantro
  • 1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
  • 1/4 cup red bell pepper , dìced
  • 1 clove garlìc , mìnced
  • 1/4 salt (plus extra as needed)

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)
  • 1/2 teaspoon ground cumìn
  • 1/4 cup poblano peppers , dìced
  • 1/4 cup red bell pepper , dìced

for the tacos

  • 2 cups chopped ìceberg or romaìne lettuce
  • 6 small flour or soft corn tortìllas
  • 1 tablespoon mìnced cìlantro
  • lìme and/or lemon wedges
  • hot sauce , such as Cholula or Srìracha (optìonal)


Instructìons
prepare the guacamole

  1. Mash the avocado ìn a medìum bowl wìth a fork (or molcajete) untìl ìt reaches your desìred consìstency, chunky or smooth. Add a small squeeze each of lìme and lemon juìce, along wìth 1/4 teaspoon salt. Mìx well and taste. ....

Complete Instructions at soupaddict.com

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