Grilled Summer Vegetable Tacos

Step 1

Preheat the grill to medium-high setting. If roasting, preheat the oven to 400°F. Coat the vegetables then place on grill facing down. Rotate corn every few minutes and flip everything else half way through. Cooking time will vary depending on your grill but shouldn't take longer than 15 minutes. If roasting you will need to chop the vegetables and cook for about 20 minutes.

Step 2

Meanwhile, prepare the black beans by combining them in a saucepan (with their liquid) along with the tomato paste and spices. Simmer on medium-low until most of the liquid has cooked off. Salt to taste then set aside, covered to retain heat.

Step 3

Prep the cilantro cream sauce by combining the yogurt, lime juice and cilantro in a small blender. Blend until smooth. Add salt to taste.

Step 4

Once vegetables are done cooking, remove from the grill. Carefully chop them into bite-size pieces and remove the corn from the cob.

Step 5

Layer black beans, grilled vegetables, diced tomato and avocado in each tortilla. Top with cilantro sauce and a squeeze of fresh lime juice. Serve warm and enjoy!