By Rebecca Ponsford, Accredited Practising Dietitian

Nothing beats a barbeque on a summer night. This recipe is a great way to use the barbeque for a healthy plant-based meal for the family.

Serves: 4-6


    • 2 tbsp extra virgin olive oil
    • 2 red capsicums
    • 2 medium zucchinis
    • 2 cobs corn
    • 1 red onion
    • 2 tsp paprika
    • 1 ripe avocado
    • 3 limes, quartered
    • 1 x 400g tin black beans
    • 1 x packet soft corn tortillas (8-12 wraps)
    • ½ bunch fresh coriander
    • ½ cup Greek yoghurt
    • Grated cheese to serve (optional)


  1. Heat your barbeque or grill pan to high heat.
  2. Brush the corn cobs with olive oil and place on the hot barbeque grill plate.
  3. Chop the capsicum, zucchini and red onion into thin strips, then take ¼ of the capsicum and onion strips and chop further into small diced pieces, set diced pieces aside.
  4. Place the vegetables strips in a large bowl and combine with remaining olive oil and 1 tsp paprika. Season with salt and pepper.
  5. Turn the barbeque to medium heat. Place the vegetable strips and corn on the grill. Cook for 15-20 minutes until just browning.
  6. In the meantime, strain and rinse the black beans using a sieve, then place in a large bowl. Finely chop the coriander and avocado and combine with the beans, reserved diced onion and capsicum and remaining paprika. Season with salt and pepper.
  7. Once the vegetables are cooked, remove from the grill and turn off the barbeque. Allow the corn to cool for 5 minutes before slicing kernels off the cob. Mix the corn kernels through the bean mixture.
  8. To serve, lightly heat tortillas on the barbeque for 1 minute, then fill each wrap with combination of grilled vegetable strips and a few spoons of the bean mix. Add yoghurt, cheese and lime juice to serve. Enjoy!


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