Harvest Vegetable Tacos

Ingredients

Guacamole
2 avocados, peeled, pitted and mashed
2 small diced vine ripe tomatoes
1/2 small diced sweet onion
1 small diced jalapeño, seeds removed
juice of 1 lime
Kosher salt and fresh cracked pepper to taste

Tacos
2 cups of cooked brown rice
one 16 ounces can of strained, rinsed and heated black beans
3 ears of corn un-shucked
1 red bell pepper cut into 1″ inch pieces
1 zucchini cut into 2″ inch long thick cut pieces
1 squash cut into 2″ inch long thick cut pieces
1 thickly sliced red onion
1/2 bunch of asparagus
4 tablespoons of olive oil
1 tablespoon of chili powder
1/2 tablespoons of ground cumin
Kosher salt and fresh cracked pepper to taste
10 corn tortillas
optional: queso fresco

Preparation

Preheat the grill to high heat.

Guacamole
Add all of the ingredients to a bowl and mix thoroughly.  Set aside in the refrigerator to keep cool.

Tacos
Add the prepared pepper, zucchini, squash, red onion and asparagus to a large bowl and coat with the olive oil, chili powder, cumin and salt and pepper and mix until thoroughly combined.

Place the prepared vegetables into perforated grill pans and place the corn in the husks right onto the grill and roast all of the vegetables.  Shake the pans and turn the corn often to cook evenly.  

Note: Will take about 10 minutes total to cook everything.  Vegetables should be browned and cooked to al dente.
Once everything is done cooking remove from the grill, shuck the corn and trim the corn.  Discard the cob.

Plate
Place down the corn tortillas and add a small amount of cooked brown rice, black beans, roasted vegetables, guacamole, and garnish with queso fresco.

Makes 10 tacos.

Download Recipe PDF | Recipe created by Chef Billy Parisi