These tacos came about because I had a lot of black beans and ripe avocados to use up before we go on vacation. I wanted to do a crunchy taco, and after going through my refrigerator found some red pepper, lettuce and red onion. I decided to skip the cheese (gasp!) and use the guacamole to bring the creaminess, and it delivered! These tacos are so fresh and creamy and packed full of flavor.
First dice up half a red onion.
Dice up half a red pepper.
You will also need 1/2 cup thawed frozen corn.
Add pinch or so of salt, cumin, chili powder, garlic powder, onion powder, oregano and cayenne pepper. Adjust the taste to how salty you want it. You could also use 1/4 of a taco seasoning packet.
Scoop out 2 avocados and add some salt and a pinch of garlic powder.
Mash until creamy and smooth.
Chop 2 cups of lettuce. I like Romaine hearts.
Warm 6 crunchy tacos in the oven according to the package directions.
To assemble the tacos, spread the guacamole in the bottom, then layer with black beans, red pepper, corn, onion and lettuce. Top with a little salsa of your choice.
You won’t even miss that there is no meat in these. They are so flavorful and light – just in time for summer!
Get ready for summer!