Grilled Vegetable Tacos with Cannellini and Avocado Filling

Servings:

4 to 6

Quantity

Ingredients

2 each

Portobello mushrooms, stems and gills removed

1 each

Red bell pepper, halved, seeded and deveined

1 each

Yellow bell pepper, halved, seeded and deveined

1 each

Red onion, sliced 1/2-thick rings

3 tablespoons

Extra virgin olive oil

1 tablespoon

Fresh thyme, chopped

1/2 teaspoon

Kosher salt, divided

1/4 teaspoon

Black pepper, divided

1, 14.28 oz. can

Carmelina Brands® Italian Cannellini Beans, rinsed and drained

1 each

Medium avocado

2 tablespoons

Fresh lime juice

1/3 cup

Fresh cilantro, chopped, divided

6 each

Corn tortillas

Garnish

Sour cream

Pre-heat barbecue grill to 350°F.
Place Portobello mushrooms, red and yellow bell peppers, and onion on grill. Brush with oil and season with thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Grill seasoned vegetables until soft and nicely charred; about 4 to 5 minutes on each side. Remove vegetables from barbecue, and cut lengthwise into 1/4-inch thick strips.
While vegetables are grilling, in a food processor or blender, add Carmelina Brands® Italian Cannellini Beans, avocado, lime juice, 2 1/2 tablespoons cilantro, and the remaining salt and pepper. Blend ingredients for a minute until smooth. Check seasoning and adjust as desired. Place Cannellini and Avocado Filling into a small bowl and set aside.
Warm tortillas on the grill; about 30 seconds on each side.
Spread about 2 tablespoons of Cannellini and Avocado Filling onto each tortilla; add vegetable mixture, and garnish with sour cream and remaining cilantro. Serve Immediately. Buon Appetito!

Tip: Grilled Vegetable Tacos with Cannellini and Avocado Filling are also great served with chicken, shrimp, steak or carnitas.

*Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc.™