Vegan Yuca Tacos

1. 1

   Place yuca into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.

2. 2

   Preheat an outdoor grill for medium heat and lightly oil the grate.

3. 3

   Combine corn, bell pepper, and onion in an aluminum pan. Add 1 tablespoon olive oil, or enough to coat the vegetables and the bottom of the pan. Cook on the grill, stirring every 5 minutes, until pepper is tender and onion is translucent, 10 to 20 minutes. Remove from heat.

4. 4

   Mash yuca and black beans together in a large bowl until smooth and well blended, adding about 1 tablespoon olive oil as needed. Add the grilled vegetables; mix well, kneading by hand if necessary.

5. 5

   Warm tortillas in the microwave, 30 seconds to 1 minute. Add equal amounts of the yuca mixture to the tortillas. Fold each taco in half over the filling and secure with a toothpick. Paint the top of each tortilla with remaining olive oil.

6. 6

   Place the tacos on a grill topper. Grill for about 5 minutes. Remove from heat and remove the toothpicks.

* Per serving · 4 servings · Values may vary.

No additional tips available.