The Veggie Recipe
grilled, mixed veggies, sliced avocados, black beans, poblano cream sauce, shredded lettuce, pico, corn tortilla
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Ingredients
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Grilled Veggies
Avocado
Black Beans
Poblano Cream Sauce
Toppings
Corn Tortillas
Method
Grilling Veggies
- 1
Prepare the Veggies
Wash and slice the bell peppers, zucchini, and red onion into bite-sized pieces.
- 2
Marinate
In a large bowl, toss the sliced veggies with olive oil, salt, and black pepper until evenly coated.
- 3
Preparing Black Beans
- 4
Heat Black Beans
In a small saucepan over medium heat, combine the canned black beans, cumin, and garlic powder. Cook for about 5 minutes until heated through.
Making Poblano Cream Sauce
- 5
Roast Poblano Peppers
Char the poblano peppers on the grill or over an open flame until the skin is blistered. Place them in a bowl and cover with plastic wrap for 10 minutes to steam.
- 6
Blend Sauce
Once cooled, peel off the skin, remove seeds, and chop the poblanos. In a blender, combine the roasted poblanos, sour cream, lime juice, and salt. Blend until smooth.
Assembling the Dish
- 7
- 8
Assemble The Veggie
On each tortilla, layer the grilled veggies, a handful of shredded lettuce, a scoop of black beans, and a spoonful of pico de gallo. Drizzle with poblano cream sauce.
- 9
Serve
Serve warm and enjoy your delicious veggie tacos!