Loaded guacamole tacos (vegetarian)

(photos coming soon)

Ingredients:

guacamole: 2 avocados, pit and skin removed, roughly chopped

1/2 of a lemon, juiced

1/4 salt (plus extra as needed)

1/3 cup corn kernels (I used prebagged frozen corn)

1 tsp salt

1 tbsp sriracha sauce

2 tsp cilantro

1 tsp garlic powder

1 tsp union powder

for the black beans : 1 can black beans (15 ounces)

1/3 cup corn kernels

1/2 tsp ground cumin

for the tacos : 6 small flour tortillas

2 cups chopped iceberg or romaine lettuce

1 tbsp cilantro

Instructions:

1. Prepare the guacamole (I usually blend all the ingredients in a blender until well blended but still slightly chunky)

2. Prepare the black beans.

3. Add the black bean ingredients to a medium sauce pot and heat over medium-low until hot.

4. Turn off the heat and allow to cool.

5. Stack tortillas on a microwaveable plate, separated with paper towels, heat for 20 to 30 seconds.

6. Line half of each tortilla with lettuce.

7. Spoon the black bean mixture over the lettuce (on half of the tortilla).

8. Spoon guacamole on the other half.

9. Add additional cilantro if desired and serve.