Loaded Guacamole Vegetarian Tacos

Ingredients:

For the guacamole:
• 2 avocados, pitted, peeled, and roughly chopped
• Juice of ½ lime
• Juice of ½ lemon
• ¼ teaspoon salt (plus extra as needed)
• ⅓ cup corn kernels (raw or thawed from frozen)
• ¼ cup red bell pepper, diced
• 2 tablespoons poblano pepper, diced
• 1 tablespoon red onion, diced
• 1 tablespoon jalapeño pepper, diced
• 2 teaspoons fresh cilantro, minced
• 1 garlic clove, minced

For the black beans:
• 1 (15-ounce) can black beans, drained and rinsed
• ⅓ cup corn kernels (raw or thawed from frozen)
• ¼ cup red bell pepper, diced
• ¼ cup poblano peppers, diced
• ½ teaspoon ground cumin

For the tacos:
• 6 small flour or soft corn tortillas
• 2 cups iceberg or romaine lettuce, chopped
• 1 tablespoon fresh cilantro, minced
• Hot sauce (e.g., Cholula or Sriracha), optional
• Lime and/or lemon wedges, for serving

Directions:

1. Prepare the guacamole: In a medium bowl, mash the avocados to your desired consistency. Add lime juice, lemon juice, and salt; mix well. Stir in corn, red bell pepper, poblano pepper, red onion, jalapeño, cilantro, and garlic. Adjust seasoning to taste.
2. Prepare the black beans: In a saucepan over medium-low heat, combine black beans, corn, red bell pepper, poblano peppers, and ground cumin. Heat until warmed through, stirring occasionally.
3. Assemble the tacos: Warm the tortillas if desired. On each tortilla, place a layer of chopped lettuce. Spoon the black bean mixture over the lettuce, then add a generous scoop of guacamole. Sprinkle with minced cilantro and add a few dashes of hot sauce if using. Serve with lime and/or lemon wedges on the side.
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(Prep Time: 20 mins | Cooking Time: 8 mins | Total Time: 28 mins | Kcal: 212 kcal | Servings: 6)