Recipes / Roasted Poblano Vegetarian Tacos with White Bean Guacamole

Ingredients

• 4 cups Great Northern Beans, drained
• 3 tablespoons Lime Juice
• 3/4 cup Cilantro, Chopped
• 2 each Medium jalepeno, chopped
• 1/4 cup Onion, Chopped
• 3 each Garlic Cloves
• 1 each Avocado
• As Needed salt to taste
• 4 cups Black Beans, drained and rinsed
• 2 cups Roasted Poblano Peppers, diced
• 2 cups Frozen Sweet Yellow Corn
• 1 cup Mojo Marinade
• 1 each Chipotle in Adobo
• 1/4 cup Heavy Cream
• 1 cup Pickled Red Onion
• As Needed Corn Tortillas
• 1 cup Furmano's Petite Diced Tomatoes with Green Chiles

Preparation

1. In a food processor, add great northern beans and lime juice. Puree until smooth. Reserve in a seperate bowl.
2. Add cilantro, jalepeno, onion, garlic, and salt to the food processor and pulse until thick.
3. Mix cilantro mixture and white bean mixture.
4. Scoop out inside of avacodo and smash with a fork, leaving some chunks, and mix with bean mixture.
5. In a large bowl, add black beans, roasted poblano peppers, corn, and mojo marinade. Toss to coat.
6. Blend together chipotle and heavy cream in food processor until smooth.
7. On a corn tortilla, add guacamole, topped with bean mixture, Furmano's Petite Diced Tomatoes, pickled red onion, then chipotle cream.