These Black Bean and Grilled Vegetable Tacos have a wonderful combination of flavors and textures. They’re out of this world!
As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links.
I’ve been thinking up these tacos for a while now. Mexican food has always been among my favorite cuisines. It’s easy to veganize, and can be a very quick dinner when it is just opening and heating a can of beans and putting it with a tortilla and your favorite toppings.
This time, though, I decided I was going to go all out in creating some epic tacos. I discovered some Tortilla Land ready to cook corn tortillas. These provided fresh tasting tortillas without the effort of making them from scratch. I did put a bit more effort into the remaining ingredients for these tacos. Shortcuts can be taken by using canned beans and store bought salsa. But it is the fresh taste of the homemade ingredients that really brings the flavor of these tacos over the top.
The savory, earthy black beans, grilled onions and poblano pepper, sweet grilled corn, crunchy cabbage, creamy queso, and fresh Cherry Tomato Salsa, all work together for a perfect combination of flavors and textures!
So plan on spending a bit of time in the kitchen for this recipe. Get your family members or friends to lend a hand. The beans, salsa, and queso can all be made a day or more in advance, so this doesn’t have to be an all day cooking venture.
How to Make Black Bean and Grilled Vegetable Tacos
Begin by making my Savory Black Beans and my Cherry Tomato Salsa according to the recipes. These can both be made the day before. The salsa actually benefits from being made a day in advance, so the flavors can mingle.
Make this Almond Queso Blanco by My Quiet Kitchen. It’s very mild, and adds a nice creaminess to the tacos. Or opt for my Cashew Cheese Sauce, my Vegan Cheddar Cheese, or my Vegan Pepper Jack Cheese.Any of these cheese recipes can be made several days in advance to save time.
To prepare the corn, partially peel back the husks and remove the silk. Replace the husks, then place the corn in a large container of water and soak for 30 minutes. Soaking the corn helps prevent it from burning on the grill.
Slice a large onion, and wash the poblano peppers.
Place the vegetables on preheated grill and grill until cooked. The onion slices should be placed a grilling pan or in a grilling basket so they don’t fall through the grates of the grill. The peppers and the corn can be placed directly on the grill. Turn all the vegetables occasionally so they cook evenly on all sides. The onions will take approximate 10 minutes, the peppers 12 to 15 minutes, and the corn 15-20 minutes. Watch the vegetables carefully to make sure they don’t burn. Cooking time will vary depending on how hot your grill is.
Remove the skin and seeds from the poblano pepper, and slice it into thin strips.
Cut the corn kernels from the ear of corn.
Shred some cabbage, and cook the tortillas according to the package directions.
Assemble the tacos by filling the tortillas with a couple tablespoons of beans, some onions and peppers, some grilled corn kernels, a bit of shredded cabbage, some Almond Queso Blanco, and top with Cherry Tomato Salsa and cilantro. Enjoy!
Pin to save for later
If you like this recipe, you might also like:
- Soy Curl Fajitas
- Mexican Vegetable Saute
- Quinoa & Black Bean Enchiladas
- Mexican Quinoa Bowl
- Easy Vegan Black Bean Dip
- Tamale Pie
- Vegan Taco Salad
- Lentil Walnut Taco Meat
- Instant Pot Mexican Rice
- Mexican Coleslaw
- Fat Free Tortillas
- Vegan Tostadas
If you make this recipe, please be sure to leave a rating and feedback below. It only takes a few seconds, but helps other visitors to my site. Thank you for taking the time to leave your comment!
And come join my Oil Free Vegan Recipes and Support Facebook group, where you can share your favorite oil free vegan recipes, and give and receive support on your plant based journey.
Black Bean and Grilled Vegetable Tacos
Ingredients
- 12 Tortilla Land Corn Tortillas
- 1 recipe Savory Black Beans
- 1 recipe Cherry Tomato Salsa
- 1 recipe Almond Queso Blanco
- 2 Poblano Peppers
- 1 large Onion
- 1 ear Corn on the Cob
- 3 to 4 cups shredded cabbage
- Fresh Cilantro
Instructions
- Begin by making my Savory Black Beans and my Cherry Tomato Salsa according to the recipes. These can both be made the day before. The salsa actually benefits from being made a day in advance, so the flavors can mingle.
- Make the Almond Queso Blanco by My Quiet Kitchen. It's very mild, and adds a nice creaminess to the tacos.
- Partially peel back the husks on the ears of corn. Remove the silk and replace the husks. Place the corn in a large container of water and soak for 30 minutes. This will prevent the husks from burning when you gill the corn.
- Slice a large onion, and wash the poblano peppers.
- Place the vegetables on preheated grill and grill until cooked. The onion slices should be placed a grilling pan or in a grilling basket so they don’t fall through the grates of the grill. The peppers and the corn can be placed directly on the grill. Turn all the vegetables occasionally so they cook evenly on all sides. The onions will take approximate 10 minutes, the peppers 12 to 15 minutes, and the corn 15-20 minutes. Watch the vegetables carefully to make sure they don’t burn. Cooking time will vary depending on how hot your grill is.
- Remove the skin and seeds from the poblano pepper, and slice it into thin strips.
- Cut the corn kernels from the ears of corn.
- Shred some cabbage, and cook the tortillas according to the package directions.
- Assemble the tacos by filling the tortillas with a couple tablespoons of beans, some onions and peppers, some grilled corn kernels, a bit of shredded cabbage, some Almond Queso Blanco, and top with Cherry Tomato Salsa and cilantro. Enjoy!
Nutrition
Nutrition calculations are approximate.