Grilled Taco Salad

It's days like these and meals like this that really make me jealous I don't have a backyard or an outdoor grill. Until then, I can open up all the windows and use my trusty grill pan to get the job done.
I ate this just as is but it would also do well rolled up in some soft corn tortillas, in a tostada bowl or with some blue corn chips.

Grilled radicchio, bell peppers, onions and squash, creamy avocado, spiced pinto beans and chickpeas scented with lime and cilantro.


Grilled Taco Salad
1 orange bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 sweet onion, thinly sliced
1 yellow squash, thin wide strips
1 head radicchio,core removed, thinly sliced
1-15 oz can chickpeas, drained and rinsed
1 jalapeno, seeded, thinly sliced
1/4 cup vegetable broth
juice and zest from 1 lime
1 tsp turmeric
1/4 cup chopped fresh cilantro, divided
salt and pepper
1-15oz can pinto beans, drained and rinsed
1 tbl cumin
1 tsp garlic powder
1/4 tsp cayenne
1 avocado, sliced into wedges

Preheat a grill and brush with oil. Grill the bell peppers, onion, squash and radicchio until slightly tender with grill marks. Season with salt.
While the vegetables are grilling, prepare both bean dishes.
In a small pot, combine the chickpeas, jalapeno, vegetable broth, lime juice and zest, turmeric, salt and pepper. Simmer until all of the liquid has evaporated and the jalapeno has softened, 10 minutes. Remove from the heat and add 2 tbl cilantro.
In another small pot, combine the pinto beans with cumin, garlic powder, cayenne, salt and pepper. Mash to desired consistency and cook until warmed through, 5 minutes.
Serve both bean dishes with grilled vegetables, avocado and remaining cilantro to garnish.

Deconstructed Tacos

Meaty chickpea taco filling, avocado-cilantro mash, crispy torilla crumbles, spicy tomatillo salsa, roasted corn and warm, sweet red pepper salsa.

Chickpea Taco Filling
2-15oz cans Chickpeas, drained
2 tbl canola oil
2 tbl chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp cumin
1 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes
1 tsp dried oregano

Preheat the oven to 350. Line a baking sheet with foil.
Toss the beans with all of the spices and oil. Spread in an even layer on the baking sheet and bake until the beans are crisp, 20-25 minutes, tossing once after 12 minutes.
Transfer the beans to a food processor and pulse a few times until the beans have a crumbled consistency.

Tomatillo Salsa
1 tbl canola oil
1/4 cup sweet onion, minced
1 jalapeno, seeded and minced
1/2 tsp sea salt
3 garlic cloves, minced
6 small tomatillos, small dice
juice of 1 lime
2 tbl freshly chopped cilantro

In a small sauce pot, heat the oil and saute the onions and jalapeno over medium heat until soft and translucent, 7 minutes. Add the salt and garlic and toss to toast for 1 more minute. Add the diced tomatillos and lime juice and cook over medium heat for 10-15 minutes until the tomatillos have broken down. Toss in the cilantro and taste to season with more salt if necessary. Cool down and chill until ready to serve.

Avocado Mash
1/8 tsp coriander seed
1 avocado
1/4 cup cilantro
1/2 tsp sea salt

Using a mortar and pestle, mash the corinader seed into a coarse grind. You can also use a food processor. Add the remaining ingredients and mash to the consistency of a chunky salsa. Taste and season. Chill until ready to serve.

Warm Red Pepper Salsa
1 red bell pepper
1 tbl canola oil
2 garlic cloves, minced
1 chipotle chili in adobo sauce, minced
1 hot house tomato, seeded, small dice
2 tbl apple cider vinegar
1 tsp organic sugar
1/4 tsp salt

Preheat the oven to broil.
Place the whole red pepper right on the oven grate and broil until charred on all of the sides.
Place the hot pepper in a paper bag and let steam for 10 minutes. This will help the skin come off easier. Peel off the skin and chop into a medium dice.
Heat the oil up in a small saute pan and toast the garlic for 1 minute. Add the tomato, red pepper, vinegar, sugar and salt. Bring to a low simmer and cook for 15 minutes until most of the moisture has reduced. Serve warm.

Roasted Corn, Tortilla Crumbles
2 cups corn kernels, frozen or scraped from the cob if in season
4 tbl extra virgin olive oil, divided
1 tsp cumin
5-6" corn tortillas, quartered
2 tsp salt, divided
1/4 tsp pepper


Preheat the oven to 375.
Toss the corn kernels with 2 tbl of oil, cumin, 1 tsp of salt and pepper. Spread on an even layer on a baking sheet and roast for 20 minutes until slightly charred.
On another baking sheet, toss the corn tortillas with 2 tbl oil and 1 tsp salt. Bake for 10 minutes until crisp.