LOADED GUACAMOLE VEGETARIAN TACOS
LOADED GUACAMOLE VEGETARIAN TACOS
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!
Trying to cut back on meat these days, maybe a vegetarian Taco Tuesday? 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. Yes! Roasted three-pepper tacos with cotija. Woot! White fish tacos with this taco sauce. Oh, hellz to the yes.
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
- 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.)
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