How to Prepare Homemade Loaded Guacamole Vegetarian Tacos
Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, Simple Way to Make Quick Loaded Guacamole Vegetarian Tacos. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Loaded Guacamole Vegetarian Tacos, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Loaded Guacamole Vegetarian Tacos delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to prepare a few components. You can have Loaded Guacamole Vegetarian Tacos using 23 ingredients and 4 steps. Here is how you cook that.
Ingredients and spices that need to be Make ready to make Loaded Guacamole Vegetarian Tacos:
- for the guacamole:
- 2 avocados, pit and skin removed, roughly chopped
- Juice of 1/2 a lime
- Juice of 1/2 a lemon
- 1/4 tsp salt (plus extra as needed)
- 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 to make Loaded Guacamole Vegetarian Tacos
- 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
- 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).
- Assemble 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.
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