Grilled Black Beans with Parsnip

Instructions

1. 1

   Preheat grill to medium-high heat. Pat parsnips dry with paper towels, then toss with 2 tablespoons olive oil, smoked paprika, cumin, salt, and pepper.

   Tip: Drying the parsnips ensures better caramelization on the grill.

2. 2

   Grill parsnip batons for 4-5 minutes per side until golden brown with charred edges. Transfer to a cutting board and cut into 1-inch pieces.

3. 3

   In a medium bowl, toss drained black beans with remaining 2 tablespoons olive oil, minced garlic, and a pinch of salt and pepper.

4. 4

   Place black beans in a grill basket or on a piece of heavy-duty foil, creating a slight basket shape. Grill for 8-10 minutes, stirring occasionally, until beans develop a light char.

5. 5

   Meanwhile, sauté sliced red onion in a small skillet over medium heat for 3 minutes until softened and slightly caramelized.

   Tip: This can be done while beans are grilling.

6. 6

   In a small bowl, whisk together lime juice, cilantro, diced jalapeño, and a pinch of salt to create the dressing.

7. 7

   Grill tortilla strips directly on the grate for 1-2 minutes per side until crispy.

8. 8

   Combine grilled beans, parsnips, and sautéed onion in a serving bowl. Pour cilantro-lime dressing over the mixture and toss gently to combine.

9. 9

   Top with crispy tortilla strips and additional fresh cilantro. Serve warm or at room temperature.