1teaspoonneutral sweetener such as agave nectar or Karo corn syrup
For the grilled vegetables:
1red onion,sliced into half moons
1green or purple pepper,sliced into 1/2 inch strips
1red pepper,sliced into 1/2 inch strips
1poblano pepper,sliced into 1/2 inch strips
1yellow squash,sliced into 1/2 inch strips
1ear ofcorn,with the husk
a high heat oil for grilling(grapeseed, canola, regular olive oil, etc.)
Additional ingredients:
6corn tortillas
cilantro for garnish
Instructions
Preheat the oven to 375 degrees F. Line a large baking sheet with parchment.
Brush the corn tortillas with a bit of oil, sprinkle lightly with salt and bake for 15 minutes.
Prepare the beans: In a medium bowl, combine the black beans, lime juice, jalapeno, cilantro, salt and pepper. Set aside.
Prepare the avocado cream: In a sturdy blender or food processor, puree the avocado, lime juice, grapeseed oil and sweetener until smooth. Set aside.
Brush all vegetables lightly with oil and a sprinkle of salt.
Grill the corn directly in the husk until charred. Allow it to cool for before carefully removing the husk and silk. Slice the corn kernels from the ear and combine with the black beans.
Grill the rest of the veggies on both sides until tender and lightly charred.
To assemble: place a baked corn tortilla in the center of a plate and top with a generous helping of the black bean and corn mixture. Follow with the vegetables and avocado cream. Garnish with cilantro and serve.