Grilled Asparagus & Black Bean Tacos

Summary

Yield
Servings
Source/node/5544
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

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.

Ingredients

1 pound
asparagus
15 ounces
black beans
1 tablespoon
olive oil
   
salt and pepper
1  
onion
1 clove
garlic
1 teaspoon
chili powder
1/2 teaspoon
cumin
2  
tomatoes
1/2 cup
cheddar cheese
1  
lime

Instructions

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.