Veggie Tacos

Ingredients:

• 3 Tblsp. extra virgin olive oil
• salt & pepper, to taste
• 1 red onion, sliced into ½ inch thick rings
• 1 lb. asparagus spears, thick stalks snapped off
• 1 red pepper, sliced into ½ inch thick strips
• 1 yellow pepper, sliced into ½ inch thick strips
• 1 green pepper, sliced into ½ inch thick strips
• 1 yellow squash, cut into ½ inch thick diagonal slices
• 1 zucchini, cut into ½ inch thick diagonal slices
• 2 avocados, cut into ½ thick slices
• 2 large tomatoes, seeded and large diced
• 8 (6 inch) flour tortillas
• 1 (16 oz.) can refried beans
• Shredded Mexican cheese blend

Directions:

Preheat your grill to medium-high heat.

Place the red onion, asparagus, red pepper, yellow pepper, green pepper, squash and zucchini in a large mixing bowl. Add olive oil, salt & pepper. Toss well to coat. (You can marinate the vegetables a few hours in advance).

Place a sheet of aluminum foil over your grill grate. Coat the foil with nonstick spray. Align the vegetables, in groups, in a single layer on the aluminum foil and grill as follows:

• red onion: 4 minutes on each side
• asparagus: 10 minutes, turning often
• peppers: 10 minutes, turning often
• squash: 3 minutes on each side
• zucchini: 3 minutes on each side

While the vegetables are cooking, heat the refried beans, either in a pot on the side burner of your grill or in the microwave. Cover to keep warm.

When the vegetable are done place them on a platter. Remove the foil from the grill. Heat the tortillas directly on the grill rack for approximately 30 second per side. Wrap the tortillas in foil or place in a tortilla warmer to keep them soft and warm.

Show your guests how to make their own tacos by placing a spoonful of refried beans on a tortilla, adding the grilled veggies, slices of avocado and tomato, and topping it off with some shredded cheese.

You and your guests will love this recipe for making tacos the healthy way!