Grilled Fajita Platter with Smoky Tomato Salsa Recipe - Forks Over Knives

Ingredients

• 6 roma tomatoes, halved
• 8 scallions, trimmed
• 3 limes
• 1 to 2 fresh jalapeño chiles, halved and seeded (see tip, recipe intro)
• 2 cloves garlic, halved
• ½ cup coarsely chopped fresh cilantro
• 1 teaspoon sea salt
• Freshly ground black pepper, to taste
• 1 lb. asparagus, trimmed, or 12 oz. green beans, trimmed
• 2 bell peppers (any color), cut into 1-inch strips
• 1 red onion, cut into 1-inch wedges
• 1 zucchini, cut into 3-inch strips
• 2 15-oz. cans no-salt-added pinto beans, drained (3 cups)
• 12 6-inch corn tortillas
• 1 avocado, halved, peeled, and thinly sliced
• Lime wedges