|Prep time: 30 minutes||Cooking time: 30 minutes||Total time: 1 hour|
Asparagus cooks up nicely on the grill and their delicately charred buds are a crunchy treat. Tortillas filled with these welcome other spring produce that's on-hand, including spring garlic, early season tomatoes, and leafy greens.
Prepare asparagus by cleaning and trimming off tough ends. In a large bowl, coat asparagus in half of the olive oil and salt and pepper to taste. Place whole spears directly on a preheated outdoor grill (or saute in a large pan) and cook for about 10 minutes, flipping once, until tender and delicately charred. If spears are large and fibrous, chop into 1 inch pieces.
Meanwhile, heat remaining olive oil in a pan over medium heat. Add onions and sauté until translucent. Add garlic and spices, cooking another 2 minutes until fragrant. Stir in black beans and heat through.
Assemble tacos with beans, asparagus, cheese, chopped tomatoes and any other additions on tortillas. Gently place on medium-low grill (or in toaster oven) to lightly crisp tortilla and to melt the cheese. Serve with a wedge of lime.