Grilled Vegetable Fajitas With Black Beans

• 1 large yellow onion
• 1 large red bell pepper
• 1 zucchini squash
• 1 portabello mushroom
• 1 avocado
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Olive oil
• 1 lime (optional)
• 1 can black beans
• 4 tortillas

1. At home: Transfer the beans from the can into a small container. Wash the vegetables and let them dry before packing. Peel the onion and cut into large wedges from top to bottom. Cut the tops from the bell peppers, remove the core and cut into large pieces from top to bottom. Trim the ends from the squash and cut diagonally into round shapes, about a half-inch thick. Put the vegetables in a zip-top bag for carrying.
2. Mix the salt, pepper and basil in another small bag.
3. In camp: Toss all of the vegetables with olive oil and seasoning. Cook the vegetables on a very hot grill, turning occasionally, until the peppers are slightly charred and the vegetables are tender. If you are using a portable stove instead of a grill, sautee the vegetables in a pan for about 5 minutes.
4. Split the avocado in half and remove the peel and pit. Cut the halves into thick wedges.
5. To assemble, take a tortilla and layer with black beans and the grilled vegetables, and top with slices of avocado.
6. Serve immediately.

yellow onion, red bell pepper, zucchini, portabello mushroom, avocado, basil, salt, pepper, olive oil, lime, black beans, tortillas

Taken from www.epicurious.com/recipes/member/views/grilled-vegetable-fajitas-with-black-beans-50100624 (may not work)