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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
Course: dinner, lunch
Cuisine: Mexican
Servings: 6 tacos
Calories: 219kcal


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


  • 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!


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


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