Grilled Vegetable, Bean and Avocado Tacos

Serves 4


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  • ½ cup (125 ml) seasoned rice vinegar
  • ½ cup (125 ml) water
  • ½ red onion, sliced
  • 2 red peppers, chopped
  • ½ lb. (225 g) mushrooms, sliced
  • 1 tsp. (5 ml) ground cumin
  • 12 corn tortillas
  • 1 cup (250 ml) Monterey Jack cheese, grated
  • 1 cup (250 ml) canned red kidney beans, rinsed and drained
  • 1 tomato, diced
  • 1 jalapeño, thinly sliced (optional)
  • Flesh of 1-2 avocado(s), sliced
  • Lime and fresh coriander, to garnish


  1. Oven temperature: 200°C/400°F
  2. Bring the vinegar and water to a boil in a small pot over medium heat. Add the onions, stir and turn off the heat. Set aside.
  3. In a small bowl, mix the chopped pepper with the sliced mushrooms, cumin and a drizzle of oil. Transfer to a baking sheet (covered in parchment paper) and cook in the centre of the oven for 8 minutes.
  4. Garnish the tortillas with grated cheese, marinated onions, roasted veggies, red kidney beans, diced tomatoes, sliced jalapeño, sliced avocado, fresh coriander and lime juice. Serve with guacamole, salsa and sour cream, if desired.