Healthy Recipe: Grilled Vegetable Tacos

This is kind of an improvisational recipe I’ve used a few times this summer. I started with this and made my own adjustments. You can sauté all your veggies on the stove, but I like the smokiness you get when using a grill.

1 tablespoon olive oil
1.5 cups of roughly chopped zucchini or summer squash
Can of black beans
Can of corn, or two ears of fresh corn
1 small-medium onion, chopped
2 garlic clove, chopped
1 large fresh mild green chile (Anaheim or Hatch)
1/2 to 1 whole (depending on how spicy you want your tacos!) fresh jalapeño chile pepper, seeds and stem discarded, minced
Pinch of ground cumin
1 medium tomato, chopped
12 corn tortillas
Half an 8oz package shredded cheese (I like the “Mexican blend” including jack, cheddar and Asadero)
1/2 cup crumbled Mexican cotija cheese
1/2 cup fresh cilantro, chopped


Cut zucchinis in half lengthwise, brush with olive oil and grill over medium heat. If using fresh corn, gril. Grill your mild chile (or, blacken it over a gas burner on your stove). Once chile is cooked, put it in a ziploc bag to cool. Remove the skin, cut it in half and remove stem, membranes and seeds. Once these veggies are cooked, chop them all into small bite-sized pieces.

Heat a tablespoon or two of oil in a large sauté pan on medium high heat. Add the onions, garlic, and jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned. Stir in the chopped tomatoes, the can of corn, and all the veggies you prepped in Step 1, lower the heat to low. Let gently cook (basically just keeping it warm/allowing the flavors to blend) for several minutes while you are preparing the tortillas.

Put one of your stove’s burners on medium and put a tortilla directly on the grate for about 10 seconds, then flip it with tongs and do the same to the other side. Tortillas should puff out a little in a few places, and have some light “grill” marks from the burner. Put tortillas into a tortilla warmer until ready to serve.

In batches, lay the warmed tortillas out on a plate and sprinkle a tablespoon of shredded cheese on each. Microwave for about 20 seconds or just until cheese has melted. Spoon some of the cooked veggie filling into them. Sprinkle on chopped cilantro and crumbled cotija cheese. Serve immediately.

Nutritional Info (serving size = 2 tacos): 408 Calories, 50.7 grams Carbohydrates, 14.8 grams Fat, 17.8 grams Protein


2 thoughts on “Healthy Recipe: Grilled Vegetable Tacos

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s