Veggie-loaded with lots of guacamole, black beans, corn, and peppers, these vegetarian tacos are full-on yummy.
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 free-flowing cocktails/mocktails/beer makes for one feel-good time.)
Trying to cut back on meat these days? Tacos! Those little flour shells hold all kinds of vegetarian goodness with flair equal to meaty counterparts. Grilled portobello mushroom and onion tacos. Yes! Roasted three-pepper tacos with cotija. Woot! White fish tacos with this taco sauce. Oh, hell to the yes.
And anything that includes guacamole. I made guac-loaded vegetarian tacos this weekend, and they were everything I ever wanted. I had no choice but to share the delicious loaded guacamole word with all you lovely peeps.
You know what I really love about guacamole? It’s so rich and creamy that you can skip the cheese.
I know, cheese, why on earth would you skip cheese?
It’s summer, and with gorgeous vegetables everywhere — practically rolling right out into the street (seriously, there was a watermelon in the road on the way to the post office Saturday morning) — we think about healthier options now more than any other season. Cheese is many things, but I wouldn’t include “healthy” among them.
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
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.)
Prepare the Black beans
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).
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.
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.
You can find complete recipes of this LOADED GUACAMOLE VEGETARIAN TACOS in soupaddict.com