Loaded Guacamole Vegetarian Tacos

Ingredients

• Avocados

  Florida, raw

  2 fruit without skin and seeds or 608g

• Limes

  Raw

  ½ fruit or 34g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Salt

  Table

  ¼ dash or 0.1g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  ⅓ cup kernels or 55g

• Red bell pepper

  Sweet, raw

  ¼ cup, sliced or 23g

• Poblano Pepper

  hot - Freshdirect

  200g

• Onions

  Raw

  1 tbsp chopped or 10g

• Jalapeno peppers

  Raw

  ¹⁄₁₆ cup, sliced or 6g

• Cilantro

  BD's Mongolian Grill

  2 teaspoon or 200g

• Garlic

  Raw

  1 cloves, minced or 3g

• Black beans

  Mature seeds, raw

  425g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  ⅓ cup kernels or 55g

• Red bell pepper

  Sweet, raw

  ¼ cup, sliced or 23g

• All Natural, Poblano Pepper & Corn Chowder

  Pacific Foods

  ¼ cup or 62g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Mixla Tortillas

  Corn and Flour Blend Tortillas - H-E-B

  600g

• Lettuce

  Romaine or cos, raw

  2 cup shredded or 94g

• Cilantro

  Coriander - Freshdirect

  1 tablespoon or 1g

• Chili sauce

  Peppers, hot, immature green, canned

  100g

• Beverages, Minute Maid, Lemonada, Limeade

  100g

Directions

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 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 wedges.
8. Recipe by: SoupAddict (source: https://soupaddict.com/2014/06/loaded-guacamole-vegetarian-tacos/)

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