2 Anaheim or Poblano peppers, grilled, seeded, and peeled
1 15-ounce can black beans, rinsed, drained, and warmed salt, to taste
2 tablespoons lime juice
2 tablespoons lime juice
2 teaspoons crushed garlic
chopped fresh cilantro
1 large tomato, chopped
crumbled Queso Fresco
corn tortillas, warmed on the grill until pliable
Instructions
Cut the warm, grilled zucchini into strips and place it in a large mixing bowl. Carefully cut the grilled corn from the cobs and add to the zucchini. Slice the peppers into strips and add to the bowl.
Stir in the black beans, salt, lime juice, garlic, and cilantro, then gently stir in the tomato.
Pile the mixture into the warmed tortillas and serve with the Queso Fresco, hot sauce, and some lime wedges for individual taco customization.