Grilled Vegetable and Black Bean Tacos

This is the perfect time of year to make these easy grilled tacos–just grab what looks good from your garden or Farmers’ Market, grill it up, toss it together, and fill your tortillas.  I promise no one will miss the meat.

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,

-Angela

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10 Responses to Grilled Vegetable and Black Bean Tacos

  1. Calogero September 24, 2011 at 8:15 pm #

    Maybe very spicy?

  2. Angela FRS September 24, 2011 at 9:49 pm #

    Kind of depends on the peppers you grill–these were pretty mild!

  3. Cathy W September 24, 2011 at 11:27 pm #

    Awesome! My newly vegetarian husband will love these!

  4. Yenta Mary September 25, 2011 at 12:05 am #

    I had almost this same meal for lunch! Except that I have no grill, so no pretty grill marks. And no sunlight, either. So these look infinitel better than mine, and I'm sure they tasted fabulous, too!

  5. Jay September 25, 2011 at 1:19 am #

    very healthy n tasty preparation..:)

    Tasty Appetite

  6. Angie's Recipes September 25, 2011 at 9:11 am #

    I love wraps like this..healthy and full of flavours.

  7. Boulder Locavore September 25, 2011 at 12:06 pm #

    This sounds great Angela. I am swimming both in vegetables and tortillas (somehow we have ended up with about 10 pkgs in our refridgerator drawer). Keeps a simple and delicious way to feature all that is in season right now.

  8. Angela FRS September 25, 2011 at 4:51 pm #

    We get tortilla build up as well–not sure exactly how it happens, but suddenly, there they are…

  9. Karen Harris September 26, 2011 at 1:59 am #

    Now I know what to do with all that squash I have in my fridge. These look delicious as usual.

  10. Corn Fritters October 19, 2011 at 4:00 pm #

    Feeling hungry huh! Delicious and healthy.

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