Grilled Summer Vegetable Tacos

Grilled Summer Vegetable Tacos- summer’s best veggies grilled and served with seasons black beans. Topped with a creamy cilantro sauce and just 30 minutes to make! (vegan + GF option)

Grilled Summer Vegetable Tacos- summer's best veggies grilled and served with seasons black beans. Topped with a creamy cilantro sauce and just 30 minutes to make! (vegan + GF option)

I feel like tacos are one of the easiest foods to make plant-based yet there are still so many restaurants that seem to struggle with it. All you need are beans, vegetables, and a good sauce for topping. That’s it! It’s not that complicated.

Making tacos at home is pretty darn easy though so I can’t complain too much. This version uses a few grilled summer vegetables from the farmers market paired with seasoned black beans and a creamy cilantro sauce. Super simple yet so tasty.

Grilled Summer Vegetable Tacos- summer's best veggies grilled and served with seasons black beans. Topped with a creamy cilantro sauce and just 30 minutes to make! (vegan + GF option)

Ingredients You’ll Need

  • Seasonal Vegetables- Technically you could make these any time of year with whatever vegetables are in season. For the sake of summertime produce, I like to grill up some zucchini, corn, peppers, and onion then serve the tacos with diced avocado and tomato.
  • Black Beans and Seasonings- Simmering black beans with a few key seasonings like ground cumin, chili powder, oregano and smoked paprika adds a pop of flavor to the delicious grilled veggies.
  • Yogurt, Fresh Cilantro and Lime Juice- Blending these together creates a creamy cilantro sauce that brings everything together. Feel free to squeeze some fresh lime juice over everything at the end if you’re like me and you love the fresh flavor of lime. :)

Grilled Summer Vegetable Tacos- summer's best veggies grilled and served with seasons black beans. Topped with a creamy cilantro sauce and just 30 minutes to make! (vegan + GF option)

How to Make Summer Vegetable Tacos

With just a few simple steps, you can throw these tacos together in just 30 minutes!

  1. Grill (or roast) the veggies. I just got an electric Weber grill and I love it! No need to fuss with charcoal or propane and it leaves beautiful grill marks so you can barely tell the difference.
  2. Prep the cilantro sauce by blending the ingredients together until smooth.
  3. Simmer black beans with seasonings such as cumin, chili powder, oregano and smoked paprika.
  4. Layer vegetables and beans inside of your favorite tortillas. Top with diced tomato, avocado and cilantro sauce.
  5. Stuff in your face!

Grilled Summer Vegetable Tacos- summer's best veggies grilled and served with seasons black beans. Topped with a creamy cilantro sauce and just 30 minutes to make! (vegan + GF option)

Grilled Summer Vegetable Tacos- summer's best veggies grilled and served with seasons black beans. Topped with a creamy cilantro sauce and just 30 minutes to make! (vegan + GF option)

These tacos are perfect for a quick and easy weeknight summer meal. There’s minimal dishes required and you don’t even have to turn the oven on. That’s what I like to call winning.

Looking for more easy summer meal?

Grilled Summer Vegetable Tacos- summer's best veggies grilled and served with seasons black beans. Topped with a creamy cilantro sauce and just 30 minutes to make! (vegan + GF option)

 

Print Recipe
5 from 2 votes

Grilled Summer Vegetable Tacos

Summer's best veggies grilled and served with seasons black beans. Topped with a creamy cilantro sauce and just 30 minutes to make! (vegan + GF option)
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6 tacos

Ingredients

For the Tacos

  • 2 tablespoons extra virgin olive oil, or prefered cooking oil
  • 1 medium zucchini, sliced in half
  • 1 bell pepper, cored and roughly chopped
  • 1 anaheim or jalapeno pepper, cored and roughly chopped
  • 1/2 red onion
  • 1 corn on the cob
  • 1 15-ounce can black beans,
  • 1 tablespoon tomato paste
  • 2 teaspoons ground chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • salt to taste
  • 6 tortillas, warmed in a skillet, GF if desired
  • 1 large tomato, diced
  • 1 avocado, diced

For the Creamy Cilantro Sauce

  • 1 cup non-dairy yogurt, I like Kite Hill plain unsweetened
  • 1/2 cup fresh cilantro
  • 2 tablespoons lime juice, plus more for serving (if desired)
  • salt to taste

Instructions

  • 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.
  • 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.
  • Prep the cilantro cream sauce by combining the yogurt, lime juice and cilantro in a small blender. Blend until smooth. Add salt to taste.
  • Once vegetables are done cooking, remove from the grill. Carefully chop them into bite-size pieces and remove the corn from the cob.
  • 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!

Notes

Nutrition facts are only an estimate and will vary based on the brand of tortillas you use.

Nutrition

Calories: 219kcal, Carbohydrates: 27g, Protein: 6g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Sodium: 61mg, Potassium: 531mg, Fiber: 6g, Sugar: 5g, Vitamin A: 1439IU, Vitamin C: 48mg, Calcium: 101mg, Iron: 2mg
Course: dinner, lunch
Cuisine: Mexican
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!