LOADED GUACAMOLE VEGETARIAN TACOS #VEGAN #YUMMY

Veggie-stacked and enhance stacked with heaps of guacamole, dark beans, corn, and peppers, these vegan tacos are all out yummy. They're vegetarian and without dairy, as well! 

Tacos, I think, more than some other exquisite sustenance, satisfy individuals. Set up a taco bar with loads of fixin's, and you'll have one wired gathering of peeps. Ever hosted a taco gathering in the late spring? Loads of smoky-flame broiled garnishes and veggies and salsas, in addition to free-streaming mixed drinks/mocktails/lager, makes for one feel-great time! 

Attempting to curtail meat nowadays, perhaps a vegan Taco Tuesday? Yaas! Those little flour shells hold a wide range of vegetable goodness with style that is equivalent to their substantial partners. Barbecued portobello mushroom and onion tacos. Truly! Cooked three-pepper tacos with cotija. Woot! White fish tacos with this taco sauce. Gracious, hellz to the yes. 

Furthermore, anything that incorporates guacamole. I made guac-stacked veggie lover tacos this end of the week, and they were all that I at any point needed. I had no real option except to share the delightful stacked guacamole word with all you exquisite peeps.

Ingredients  :

for the guacamole  :

• 2 avocados , pit and skin removed, roughly chopped
• 1/2 of a lime
• 1/2 of a lemon
• 1/4 salt (plus extra as needed)
• 1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
• 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  :

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.

For more detail : http://bit.ly/2OhyArW

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