Bueno Tacos

serves 6-8

I’m learning that college is all about being resourceful and knowing how to compromise. Example: buying on-sale feta cheese instead of plain and creamy $5 goat cheese and grilling on a camp grill. And guess what? The recipe I had planned turned out even better than I expected! Whaddaya know?
This recipe was created to have a first out of many (hopefully) taco nights in my college days. Basically the deal is that my friends pitch for food and I make it to feed them all. How could I not be down with such a great deal?
Let me explain the title of this recipe. A group of my friends live on a street called “Bueno” and how could I not use it in the recipe name? I don’t think it’s correct Spanish grammar (I should know this…err Spanish is my minor) but whatever because it’s RAD.

These tacos are healthy, extremely flavorful, seasonal, and inexpensive to make! The filling takes about an hour to make so you’ll have plenty of time to talk with amigos while concocting something they’ll drool over.

Seriously, I’ve been eating the leftover filling for the past two days and having finished it today, I’m quite sad. Have a taco night this weekend and invite all your pals because this makes a lot of food!

Let’s grill!

Active time: 40 minutes  Inactive time: 20 minutes  Total time: 1 hour
What you’ll need:
1 green bell pepper, sliced
1 large white onion, sliced
7 large carrots, sliced in 1/2 inch thick rounds
1 tablespoon olive oil
1 tablespoons ground cumin, divided
salt and pepper
ground cayenne
2 cobs sweet corn, unhusked
1 poblano pepper
1 15 oz. can black beans, drained and rinsed until the water runs clear
corn tortillas

crumbled feta cheese
diced onion
lime juice
chopped jalapeño

Preheat a grill to about 350-400˚F. Place the bell pepper, onion, and carrots in a piece of foil large enough to fold up on itself when placed on the grill. Shake the olive oil on the veggies and mix around until they are somewhat coated (you really don’t need more than a tablespoon of oil). Shake 1/2 tablespoon ground cumin, salt and pepper to taste, and as much ground cayenne as you wish on the veggies. Fold up the veggies in the foil boat.

Place the veggie boat, unhusked corn, and poblano pepper on the preheated grill. Stir the veggies every 5 minutes minutes until they look done but not mushy (15-20 minutes). Flip the corn every 5 minutes until tender (15-20 minutes). Flip the pepper every 3-5 minutes until it’s blistered on each side (10-15 minutes). Once the pepper has blistered, place in a brown paper bag and set aside so it can sweat.

Once everything is grilled, take off the grill and move to a place to do some more chopping. Chop the veggies that were in the foil into bite-sized pieces and place in a medium bowl. Cut the corn kernels off the cob and mix in with the veggies. Lastly, peel the skin off the poblano pepper and deseed it. Chop it into bite-sized pieces and mix in with the rest of the filling. Add the black beans. Add the rest of the cumin, more salt and pepper if needed, and more cayenne if you’re feeling spicy! Mix the filling until everything is distributed well.

Heat up tortillas in oil or butter or in a dry pan, put some filling inside, and top with whatever you please. Enjoy!

*If you’re a carb lover (like me!) cook some rice to have along with the tacos.
*If you aren’t a feta fan, top the tacos with sharp cheddar or regular goat cheese.
*This recipe can be easily made vegan if you don’t top with cheese!

Recipe adapted from How Sweet It Is

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