Name: Sautéed Vegetable & Black Bean Tacos Boats with Tangy Tomato Guacamole
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 3 (398 ml) cans black beans; 3 cups frozen corn; 6 cloves garlic; 3 green bell peppers; 3 limes; ¾ (227 g) block mozzarella cheese; 1 ½ heads romaine lettuce; 6 tomatoes; 3 (213 ml) cans tomato sauce; 1 ½ medium yellow onions; black pepper; chili powder; cumin, ground; extra virgin olive oil; salt

Sautéed Vegetable & Black Bean Tacos Boats with Tangy Tomato GuacamoleSautéed Vegetable & Black Bean Tacos Boats with Tangy Tomato Guacamole — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 avocados

3 (398 ml) cans black beans

3 cups frozen corn

6 cloves garlic

3 green bell peppers

3 limes

¾ (227 g) block mozzarella cheese

1 ½ heads romaine lettuce

6 tomatoes

3 (213 ml) cans tomato sauce

1 ½ medium yellow onions

black pepper

chili powder

cumin, ground

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Drain and rinse the beans in a colander; set aside to drain further.

Seed and medium dice the bell peppers.

Peel and small dice the onions.

Preheat a large pot over medium-high heat.

Peel and mince the garlic.

Once the pot is hot, add oil and swirl to coat the bottom.

Add onion, bell pepper, and garlic to the skillet; cook, stirring occasionally, until softened, 5-6 minutes.

Grate mozzarella.

Add beans, corn, tomato sauce, and spices to the pot, stirring to combine. Reduce heat to low and simmer for 20 minutes, stirring occasionally.

Meanwhile, halve and pit the avocadoes. Slice while still in the skin, then scoop out into a large bowl; mash slightly with a fork.

Medium dice the tomatoes; place in the bowl with the avocado.

Juice limes into the bowl, add salt, and stir to combine.

Separate whole leaves from the heads of romaine to use as taco shells.

To serve, arrange romaine leaves on plates and fill with seasoned beans and veggies. Top with guacamole and cheese. Enjoy!

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