Loaded Guacamole Vegetarian Tacos

July 19 , 2017 by: Taco Chef Yes Taco

A loaded guac that’s a meal on its own is paired with a nicely elevated black bean to make a can’t miss taco Tuesday.

A little more work up front and a slightly higher price pays off well. These things look and taste great.

Taste:  ?????

Delicious! The guac is amazing and the beans with a little extra punch make a great combination.

Appearance:  ????

Loaded guacamole and the beans with corn and peppers mixed in are a pleasing colorful look

Cost:  ???

Not terrible, but not as cheap as most recipes. With all ingredients gets up to 20$.

Difficulty:  ???

Getting the right citrus/salt balance with the guac is tricky. You need to taste, taste, taste.

Verdict:  Yes taco!

We made this again so we could review and will more than likely make again sometime. This is one of those “impress your friends” taco recipes.



for the guacamole

  • 2 avocados pit and skin removed, roughly chopped
  • 1/2 lime
  • 1/2 lemon
  • 1/4 tsp 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 tbsp poblano pepper diced
  • 1 tbsp red onion diced
  • 1 tbsp jalapeño pepper diced
  • 2 tsp cilantro minced
  • 1 clove garlic minced

for the black beans

  • 1 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
  • 1/2 tsp ground cumin


prepare the guacamole

  1. 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

  1. 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).


  1. 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.

    Spoon the black bean mixture 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.


Taken from soup addict with minor alter.