Grilled Summer Vegetable Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled summer vegetables and seasoned black beans served in tortillas with creamy cilantro sauce and fresh toppings. A vibrant, 30-minute vegetarian meal celebrating seasonal produce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons extra virgin olive oil (or prefered cooking oil)
- 1 medium zucchini (sliced in half)
- 1 bell pepper (cored and roughly chopped)
- 1 anaheim or jalapeno pepper (cored and roughly chopped)
- 1/2 red onion
- 1 corn on the cob
- 1 15-ounce can black beans ()
- 1 tablespoon tomato paste
- 2 teaspoons ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- salt to taste
- 6 tortillas (warmed in a skillet, GF if desired)
- 1 large tomato (diced)
- 1 avocado (diced)
- 1 cup non-dairy yogurt (I like Kite Hill plain unsweetened)
- 1/2 cup fresh cilantro
- 2 tablespoons lime juice (plus more for serving (if desired))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 531mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 632mg
- Calcium
- 88mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 531MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.