Loaded Guacamole Vegetarian Tacos

soupaddict.com

Tina Clucas

subheading: for the guacamole:

2 avocados, pit and skin removed, roughly chopped

½ of a lime

½ of a lemon

¼ salt (plus extra as needed)

⅓ cup corn kernels (raw, from about ½ of a large cob, or thawed from frozen)

¼ 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

subheading: for the black beans:

1 can black beans (15 ounces)

⅓ cup corn kerns (raw, from ½ of a large cob, or thawed from frozen)

¼ cup red bell pepper, diced

¼ cup poblano peppers, diced

½ teaspoon ground cumin

subheading: 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

Directions at soupaddict.com

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