Veggie Fajitas

This was inspired from La Fonda Latina in Atlanta, their "parrilla de verduras", or kabobs of veggies served with smashed black beans, salsa and tortillas. We're trying to eat more veggies...who says you can't be healthy on the BGE? Here goes:


A whole mess-a-veggies grillin away...I have a fist-sized chunk of mesquite smoking heavily, grill is 350-400. No seasoning except olive oil, salt/pepper. A little cayenne on the corn when I finished it.


The "meat"... I roasted a red and green bell pepper, 2 poblanos, and a cubanelle pepper with the smoke going heavily. Rubbed the charred peel off and sliced into strips.


Hot and smoky, ready to cut up and serve...


Build a taco! Here we have refried black beans, smoked & charred broccoli, zuchini, corn, tomatoes, onions, shrooms, peppers, and a knockout avocado salsa. Don't forget the cheese (so we're sort-a healthy)


The secret sauce: a near-ripe diced avocado, two diced plum tomatoes, 1/4 cup finely chopped cilantro, one minced jalapeno, juice from 1/2 lime, and salt to taste. 20 mins in the fridge and perfect!


She is mine. The beans meshed with the smoky veggies perfectly. Very filling!