We’ve been making a conscious effort to eat more vegetarian meals throughout the week. In comparison to many families, we don’t eat a lot of meat. But, I think we can do better. My goal is to cut back to having fish/poultry 1-2 times a week and meat no more than 1 time a week. I know that there will be weeks where that doesn’t work out, but I think it’s a good goal to have.
When the weather is nice, I like to be outside cooking on the grill. So, this year, I will have to challenge myself to make more veggie dishes on the grill instead of defaulting to chicken and burgers (although, I do have some plans for black bean burgers on the grill!). So, earlier this week I decided to make some grilled vegetable tacos with some yams, yellow squash, and corn I had on hand. The grilled veggies had great flavor, and topped with a chipotle sour cream, I don’t think we missed the meat at all! And, we’ve been enjoying the leftovers in quesadillas as a tasty vegetarian lunch… This recipe is a win-win!
Grilled Vegetable Tacos with Chipotle Cream
For the Chipotle Cream:
- 1 cup light sour cream
- 1 tablespoon chipotle peppers in adobo sauce, minced
- Juice from 1 lime
- 1 – 2 teasoons agave syrup, if needed
For the Tacos:
- 2 yams, peeled and cut into cubes
- 1 yellow squash, cut into chunks
- 3 ears of corn
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ancho chili pepper + additional for sprinkling
- 1 teaspoon ground cumin
- 1 cup cooked black beans (or canned beans that have been rinsed)
- 1 tomato, seeded and diced
- 1 avocado, diced
- Juice from 1/2 lime
- Cilantro leaves
- Lettuce
- Corn tortillas
To make the chipotle cream, mix together the sour cream, minced chipotle, and juice from the lime in a small bowl. Add the agave syrup, to taste, to adjust the flavor and the heat of the sauce. Cover with plastic wrap and refrigerate while preparing the tacos.
Preheat the grill to medium heat.
For the tacos, combine the yams and squash in a large mixing bowl. Add 1 tablespoon of olive oil, 1 teaspoon of ancho chili powder, and 1 teaspoon of ground cumin. Stir to evenly coat the vegetables with the oil and spices. Brush the corn with the remaining tablespoon of olive oil, and sprinkle with a small amount of the ancho chili powder.
Transfer the yams and squash to a grill pan. Cook both the corn and the yams and squash over the grill until slightly charred and cooked through (about 10 – 15 minutes), stirring and rotating occasionally.
Meanwhile, combine the diced tomato, avocado, and lime juice in a small bowl.
Once the corn and vegetables are finished, cut the corn from the cobs. In a large bowl, combine the yams and squash, corn, and 1 cup of black beans for the taco filling.
Assemble the tacos by adding some of the filling to a corn tortilla, topped with the avocados and tomatoes, lettuce, cilantro leaves, and some chipotle sour cream. Enjoy!
I am going to be trying that chipotle cream. It sounds fabulous.
I am going to make these all summer long!
What a fantastic looking vegetarian meal. The perfect thing to eat for summer as I try to watch my waistline.
Sounds perfect – love the flavors of grilled veg, and that chipotle cream? well, you’re singing my song! Opens up a lot of other possibilities, too!
That looks great! I like how you roasted fresh corn instead of just using frozen anything already process. It reminds me of summer so much.
Yummy tacos!!! I’m sort of the same way too. Not much meat in my house, but we do have it at least once a week. But it’s mostly veggies and fish and a hint of chicken here and there.
This post makes me crave warm weather! I can’t wait to get my hands on summer veggies… these tacos look phenomenal.
And with how good this looks, who needs meat?!
Your tacos sounds so good Jen! I would like to eat more vegetarian meals at my house too, but my husband hates veggies so it’s nearly impossible to eliminate meat from his diet.
This is not only a stunning looking dish but so healthy and fresh. Mmmm – you’re giving me some great ideas for the grill this summer!
This is a beautiful recipe! I would love for you to enter it to our 8th monthly veggie contest. This month’s theme vegetable is corn!
More details: http://tiny.cc/ikije
Have a great day :)
Yeah, it’s good, very useful, thanks :)
These were absolutely fantastic. I didn’t have agave so I used brown rice syrup. I also made the cream sauce with a combination of soy sour cream and soy cream cheese. I added a dash of crushed coriander to the yam/squash mix. Thank you for the recipe.
I made these for some friends the other night and everyone went wild over them! The seasoning on the veggies is amazing, especially with a little seasoned salt added in! Thanks for this awesome recipe!
I need to get a grill basket asap. Oh my yum!
What a great idea! Love veggie tacos, I bet they’re great grilled!
Ooo, that Chipotle Cream sounds good. I’m making that stat!