Loaded Guacamole Vegetarian Tacos Recipes

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FETA TACOS WITH GUACAMOLE



Feta tacos with guacamole image

Feta cheese and coriander add a fresh new twist to guacamole, turning a quick meal into something special and oozing with flavour

Provided by Sara Buenfeld

Categories     Buffet, Lunch, Main course, Snack, Starter

Time 10m

Number Of Ingredients 11

2 tbsp olive oil
2 medium red onions , cut into thin wedges
1 tsp cumin seeds
2 x 215g cans refried beans
10 cherry tomatoes
1 small packet fresh coriander
200g packet feta cheese
8 small flour tortillas
100g bag iceberg lettuce
2 x 130g tubs ready-made fresh guacamole
8 black olives , optional

Steps:

  • Preheat oven to 190C/Gas 5/fan oven 170C. Heat the oil in a large frying pan, add the onions and cumin seeds and fry until softened.
  • Tip the beans into the pan with the onions and start to warm. Halve the tomatoes, chop the coriander and dice the feta. Add to the pan and gently heat just until bubbling.
  • Place the tortillas directly on the oven shelves and heat for 1-2 minutes until warm and starting to puff. Now get everyone to help themselves and create their own tacos. Pile pieces of lettuce on the warmed tortillas and add a spoonful of the spicy bean and feta mixture. Top with a spoonful of guacamole, and an olive if you like. Fold over and serve.

Nutrition Facts : Calories 528 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 56 grams carbohydrates, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 3.6 milligram of sodium

LOADED GUACAMOLE VEGETARIAN TACOS



Loaded Guacamole Vegetarian Tacos image

Make and share this Loaded Guacamole Vegetarian Tacos recipe from Food.com.

Provided by muddyjake

Categories     Vegan

Time 40m

Yield 6 tacos, 6 serving(s)

Number Of Ingredients 23

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 kernel (raw, from about 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
2 tablespoons diced poblano peppers
1 tablespoon diced red onion
1 tablespoon diced jalapeno pepper
2 teaspoons minced cilantro
1 garlic clove, minced
for the black beans
1 (15 ounce) can black beans
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 pepper, diced
1/2 teaspoon ground cumin
for the taco shell
6 small flour or 6 small soft corn tortillas
2 cups chopped iceberg lettuce
1 tablespoon minced cilantro
limes, and or lemon wedge

Steps:

  • prepare the guacamole.
  • 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.).
  • prepare the black beans.
  • 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).
  • assemble.
  • 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.
  • 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.

Nutrition Facts : Calories 211.5, Fat 10.5, SaturatedFat 1.6, Sodium 9.5, Carbohydrate 26.4, Fiber 10.5, Sugar 2.1, Protein 7.2

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