Sautéed Vegetable & Black Bean Tacos Boats with Tangy Tomato Guacamole

[Sincerely-Food-Chef]

Ingredients

• 2 avocados
• 2 (15 oz) cans black beans
• 2 cups frozen corn
• 4 cloves garlic
• 2 green bell peppers
• 2 limes
• ½ (8 oz) block mozzarella cheese
• 1 head romaine lettuce
• 4 tomatoes
• 2 (8 oz) cans tomato sauce
• 1 medium yellow onion
• black pepper
• chili powder
• cumin, ground
• extra virgin olive oil
• salt

Instructions

1. Wash and dry the fresh produce.
   • 2 green bell peppers
   • 4 tomatoes
   • 2 limes
   • 1 head romaine lettuce
   • 2 avocados
2. Drain and rinse the beans in a colander; set aside to drain further.
   • 2 (15 oz) cans black beans
3. Seed and medium dice the bell peppers.
4. Peel and small dice the onion.
   • 1 medium yellow onion
5. Preheat a large skillet over medium-high heat.
6. Peel and mince the garlic.
   • 4 cloves garlic
7. Once the skillet is hot, add oil and swirl to coat the bottom.
   • 2 tbsp extra virgin olive oil
8. Add onion, bell pepper, and garlic to the skillet; cook, stirring occasionally, until softened, 5-6 minutes.
9. Grate mozzarella.
   • ½ (8 oz) block mozzarella cheese
10. Add beans, corn, tomato sauce, and spices to the skillet, stirring to combine. Reduce heat to low and simmer for 15 minutes, stirring occasionally.
    • 2 cups frozen corn
    • 2 (8 oz) cans tomato sauce
    • 2 tsp chili powder
    • 2 tsp cumin
    • 1 tsp salt
    • ½ tsp black pepper
11. Meanwhile, halve and pit the avocadoes. Slice while still in the skin, then scoop out into a medium bowl; mash slightly with a fork.
12. Medium dice the tomatoes; place in the bowl with the avocado.
13. Juice limes into the bowl, add salt, and stir to combine.
    • ½ tsp salt
14. Separate whole leaves from the head of romaine to use as taco shells.
15. To serve, arrange romaine leaves on plates and fill with seasoned beans and veggies. Top with guacamole and cheese. Enjoy!