Summer is fleeting. I am trying to enjoy every last warm, sunny day we have. While summer is still here, fire up the grill and enjoy these fresh, flavorful vegetarian tacos.
Grilled Pineapple Tacos with Black Beans
3 tablespoons olive oil
3 onions, sliced thin
salt and pepper to taste
1 pineapple, cored and sliced
1 head of radicchio, thinly sliced
mixed field greens (like arugula)
1 large handful of cilantro, chopped
1 can black beans, rinsed and drained (or dry beans soaked and cooked)
corn or flour tortillas
In a large saute pan, heat the olive oil and add the onions and a pinch of salt and pepper. Cook, stirring occasionally for 50-60 minutes, until the onions are caramelized. Remove from heat and set aside.
Heat your grill or grill pan and add the pineapple slices. Grill about 3-4 minutes on each side. Remove from heat.
Toss the lettuces, radicchio and cilantro together.
To serve, top each tortilla with some mixed lettuce, black beans, caramelized onions and grilled pineapple. Drizzle with a squeeze of lime.
(Adapted from Fresh 365)