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)
prepare the guacamole
- 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