4 ears sweet corn
16 oz can organic black beans, drained and rinsed
2 home grown tomatoes, diced
2 home grown red bell peppers (if you grow other peppers such as pablanos or cubanellas, those will work perfectly)
1/2 local cabbage (green or purple are both delicious)
1 cup grated carrot
taco spice (equal parts sea salt, cumin, black pepper, chili powder, garlic powder, oregano, and onion powder)
juice of 1 lime
Cilantro Lime Cream (recipe follows)
whole wheat tortillas
Heat grill on high closed for 4 minutes to get the grates hot.
Slice cabbage into disks, leaving the root intact to hold the disk together. Brush each side with olive oil and sprinkle on taco spice. Place directly on the grill.
Remove husks from corn. Brush with olive oil then sprinkle taco spice over the ear. Place directly on the grill.
Wash the peppers and place directly on the grill — no oil or seasoning is needed.
Heat beans with 1 TB water and a sprinkle of taco spice in a sauce pot.
Turn veggies after 2 minutes to brown on all sides.
When veggies are grilled (about 4-6 minutes of cook time), cut corn from cob, seed and chop peppers, and rough chop the cabbage. Toss with black beans, grated carrot, diced tomato, and the juice of 1 lime. *cook’s tip* place the lime on the grill for 1 minute before juicing to release more juice
Serve on tortillas with Cilantro Lime Cream
1 cup sour cream
1 bunch cilantro, washed and chopped
juice of 2 limes
1 tsp salt
1 tsp pepper
Whisk together and chill for 20 minutes to let flavors mingle. Can be made in advance and stored in the fridge for up to 1 week.
This is a super healthy and cheap eco-meal. Local and home grown food is thrifty and good for the planet.