¼ c. olive oil
¼ c. balsamic vinegar
Salt and pepper to taste
2 medium eggplants, diced
1 small shallot, diced
2 large plum tomatoes, seeded and diced
1 medium bell pepper, diced
1 avocado, pitted and diced
Kernels from 1 fresh ear of corn
2 Tbs. chopped basil (or any other herb of your liking, such as cilantro)
1 Tbs. part-skim mozzarella cheese
2 cans black beans,
Whole wheat tortillas


Preheat oven to 350° F. In a small bowl, mix the olive oil, balsamic vinegar, and salt and pepper to taste. Coat the diced eggplant and shallot with the mixture and arrange on a baking sheet. Place in oven until tender. While the eggplant and shallots are roasting, toss the diced tomatoes, bell pepper, avocado, corn kernels and herbs in a separate bowl. Add salt and pepper to taste. Remove the eggplant and onions from the oven, let cool and add to the mixture. Toast the tortillas over a flame until they are warm. Assemble tacos by stuffing the tortillas with black beans and adding the vegetable mix on top. Sprinkle on mozzarella cheese.


Serves 6


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