These grilled vegetable and black bean tacos are super flavorful and you will not miss the meat at all! They are filled with grilled eggplant, red bell peppers, chili peppers, red onions, zucchini and black beans. I also love all the taco toppings I can fit on them because I will always be a taco over stuffer, no shame.
Want to know the number one reason I got a pellet grill? I’ll give you a hint, it wasn’t to cook meat on it, even though I do love to cook meat on it and it does a great job at that. I really wanted it so I could grill up vegetables! There is just something so delicious about grilled vegetables and I could eat them every day!
This recipe is also great when the vegetables are cooked on a stove top, broiled in a oven or on a griddle.
What you need to make this grilled vegetable and black bean tacos:
serves 6
For the grilled vegetables:
- 1 eggplant – peeled and sliced
- 2 red bell peppers – sliced into strips
- 2 Anaheim chili peppers – sliced into strips
- 1 red onion – sliced into strips
- 2 zucchini – sliced into strips
For the seasoning:
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 teaspoon chipotle chili powder
- 3 cups black beans – canned for pressure cooked for 60 minutes with no soak time required.
Taco toppings:
- avocados
- cilantro
- radishes
- sour cream
- shredded cheese
- lettuce
- pico de gallo – check out my pico de gallo recipe here
- green onions – sliced
- corn – steamed or grilled
- Flour or corn tortillas
- fresh limes
Instructions
- Peel and slice eggplant. The skin gets bitter when you grill it, so my pictures have the skin on but I wished I had removed them.
- To take away the bitterness from the eggplant completely you can sprinkled the slices with salt, let sit for 30 minutes, this will remove the bitterness, you then rinse off the salt, then season with the seasoning.
- Mix together the olive oil, salt, black pepper, garlic powder, cumin and chipotle chili powder and drizzle a small amount over each prepared vegetable slices.
- Toss each group in the oil and seasoning then grill them each on a grill, you can use a pan in you are worried about them falling through or you can grill them up in a pan or griddle.
- Once the vegetables are softened sufficiently, serve with black beans and all of your favorite taco fixings.
- Enjoy!
Vegetarian Taco Board
You won't miss the meat in these delicious grilled vegetable and black bean tacos.
Servings: 6 people
Ingredients
- 1 eggplant - peeled and sliced
- 2 red bell peppers - sliced into strips
- 2 Anaheim chili peppers - sliced into strips
- 1 red onion - sliced into strips
- 2 zucchini - sliced into strips
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 teaspoon chipotle chili powder
- 3 cups black beans - canned for pressure cooked for 60 minutes with no soak time required.
- avocados
- cilantro
- radishes
- sour cream
- shredded cheese
- lettuce
- pico de gallo - check out my pico de gallo recipe here
- green onions - sliced
- corn - steamed or grilled
- Flour or corn tortillas
- fresh limes
Instructions
- Peel and slice eggplant. The skin gets bitter when you grill it, so my pictures have the skin on but I wished I had removed them.
- To take away the bitterness from the eggplant completely you can sprinkled the slices with salt, let sit for 30 minutes, this will remove the bitterness, you then rinse off the salt, then season with the seasoning.
- Mix together the olive oil, salt, black pepper, garlic powder, cumin and chipotle chili powder and drizzle a small amount over each prepared vegetable slices.
- Toss each group in the oil and seasoning then grill them each on a grill, you can use a pan in you are worried about them falling through or you can grill them up in a pan or griddle.
- Once the vegetables are softened sufficiently, serve with black beans and all of your favorite taco fixings.
- Enjoy!