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Black Bean and Grilled Veggie Tacos
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4.75 from 4 votes

Black Bean and Grilled Vegetable Tacos

These Black Bean and Grilled Vegetable Tacos have a wonderful combination of flavors and textures. They're out of this world!

Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Beans, Corn, Gluten Free, Grilling, Mexican, Oil Free, Tacos
Servings: 6 people
Calories: 357.3kcal
Author: Teresa Sklenicka

Ingredients

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

Serving: 2Tacos | Calories: 357.3kcal | Carbohydrates: 66.2g | Protein: 13.8g | Fat: 6g | Sodium: 642.5mg | Fiber: 12.3g | Sugar: 8.8g | Vitamin A: 1019.28IU | Vitamin C: 48.64mg | Calcium: 238.14mg | Iron: 3.92mg