For this batch I grilled zucchini, sweet corn, and Anaheim chiles, then sliced them up and tossed with the other ingredients for the filling. To grill vegetables I just toss the whole vegetables or slices (for things like zucchini) with a little olive oil and salt, then grill until they are tender and have some nice grill marks going on. For corn I shuck it and remove the silk, rub with a little oil, and grill directly. I like a little char on my corn. For green chiles, grill them whole until the skin has blackened, then let them steam cool in a paper bag. Peel off the skins and remove the seeds, and they are ready to go.
Here are the amounts I used for this batch, and you can vary any of the vegetables and amounts according to what you like. I typically add grilled onions but didn’t have them on hand.
Grilled Vegetable and Black Bean Tacos
2 ears sweet corn, shucked and grilled
1 large zucchini, sliced and grilled
2 Anaheim or Poblano peppers, grilled, seeded, and peeled
1 15-ounce can black beans, rinsed, drained, and warmed
salt, to taste
2 tablespoons lime juice
2 teaspoons crushed garlic
chopped fresh cilantro
1 large tomato, chopped
crumbled Queso Fresco
corn tortillas, warmed on the grill until pliable
Cut the warm, grilled zucchini into strips and place it in a large mixing bowl. Carefully cut the grilled corn from the cobs and add to the zucchini. Slice the peppers into strips and add to the bowl. Stir in the black beans, salt, lime juice, garlic, and cilantro, then gently stir in the tomato. Pile the mixture into the warmed tortillas and serve with the Queso Fresco, hot sauce, and some lime wedges for individual taco customization.
Thanks for reading,