I know that there are a lot of recipes for black bean and quinoa tacos but I love to grill my marinated eggplant that seems to work so nicely with the black bean and quinoa plus grilling white corn tortillas at the end to warm them as well as giving a nice char makes this a nice summer grilled taco.
For the marinate think 3-1 ratio with your oil to vinegar. The amounts are up to you depending on the amount of eggplant you are using and always season per your taste.
Eggplant washed, peeled and sliced into small strips
Olive oil
Rice Vinegar
Garlic diced and minced
The following seasoning will give a nice southwest flavor to the eggplant.
Red chili powder, ground cumin, onion powder and finally just a pinch of cayenne pepper.
Mix the above ingredients in a zip lock bag or container that has a lid. Let eggplant set in marinate for at least 6 hours.
While the eggplant is marinating cook your choice of quinoa per package directions.
I use canned or freshly cooked black beans depending on what I have on hand. Place black beans in foil next take cooked quinoa and put on top of beans then add 3-4 garlic cloves that are diced and a handful of green onions diced placing both on top with a splash of lime juice. Fold the foil so that it is completely closed because this will go on the side of the grill to stay warm as you cook your eggplant.
On hot BBQ grill place marinated eggplant, cook until it looks cooked and you have nice grill marks.
As you are cooking eggplant lightly grease both sides of white corn tortillas with your choice of oil( I like to use coconut oil) then when the eggplant is half done start placing you tortillas on the grill. This wont take long and you will want to put the tortillas in foil to keep warm.
When the eggplant is done. Assemble your taco using the quinoa and black beans as your base then place eggplant on top.
I like to add avocado, salsa and plane Greek yogurt on top. Then enjoy your taco. This meal is great when camping or just a BBQ with minimum clean up.
