Vegetarian Tacos…

I’m Starting My New Year Off Light…with these yummy and healthy Vegetarian Tacos

I’m cutting back on meat these days…but I’ll never give up my love for tacos! These little corn- (gluten free) shells hold all kinds of vegetarian goodness with flair equal to meaty counterparts. And anything that includes guacamole wets my palate. I made these veggie-loaded guacamole tacos and they taste so outstanding that I had no choice but to share this delicious recipe with all of you and to top it off my kids loved them!

These tacos are perfect for Meatless Monday, weeknight-meal worthy, 30 minutes to the table, and “Bam” dinner. And if you’re extra squeezed for time, buy prepared guacamole and add the peppers and red onions, and you’re good to go.

Wishing you a happy and prosperous 2016! 

Ali in the Valley

Vegetarian Tacos…

  1. Ingredients

  2. for the guacamole

  3. 2 avocados (pit and skin removed, roughly chopped)

  4. 1/2 of a lime

  5. 1/2 of a lemon

  6. 1/4 salt (plus extra as needed)

  7. 1/4 cup red bell pepper (diced)

  8. 1 tablespoon diced red onion

  9. 1 tablespoon diced jalapeño pepper

  10. 2 teaspoons minced cilantro

  11. 1 clove garlic (minced)

  12. for the black beans

  13. 1 can black beans (15 ounces)

  14. 1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)

  15. 1/4 cup red bell pepper (diced)

  16. 1/4 cup poblano peppers (diced)

  17. 1/2 teaspoon ground cumin

  18. for the tacos

  19. 6 small flour or soft corn tortillas

  20. 2 cups chopped iceberg or romaine lettuce

  21. 1 tablespoon minced cilantro

  22. hot sauce (such as Cholula or Sriracha (optional))

  23. lime and/or lemon wedges

  1. Prepare the Guacamole:

  2. 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.)

  3. prepare the black beans

  4. Add all of the black bean & corn kerns 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).

  5. assemble

  6. 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.

  7. 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 we

#MeatlessMonday #slide #tacos #VegetarianTacos



Ali  in  the  Valley

Home  Grown  Cooking. Down  to Earth  Living.


© 2019 Ali In The Valley