FALL VEGGIE TACOS
The past couple weeks, I have been doing a challenge to eat 30 different fruits and vegetables per week to get more variety in my diet (more variety in your diet = more variety in your gut microbiome, which equals a healthier you!). So instead of making recipes my usual way, I am trying to be a little more creative.
Here are some good tips to get more variety in your diet:
Grab the items you don’t normally grab. For instance, I always buy acorn squash this time of year. But this time I bought delicata squash and honeynut squash.
Add extra veggies to your recipes. When I make tacos, I normally use bell peppers and canned green chilies. This time I added in sweet potato, squash, hatch chilies, red chard, and kale.
Buy multiple varieties. If you are buying apples, get one or two of each kind, instead of all the same kind, for instance.
In an effort to eat more vegetables, I turned my normal taco recipe into a veggie-packed meal. This recipe has 14 different types of veggies, which means you are already half-way through your challenge if you make them!
Here is the recipe for my Fall Veggie Tacos!
Fall Veggie Tacos
By Molly Bergseid
1 yellow onion, chopped
3 cloves garlic, diced
3 tbs olive oil
1 small sweet potato
1 small delicata squash
1 large heirloom tomato
2 4oz cans green chili
1 green bell pepper
1/2 red bell pepper
1/2 orange bell pepper
1/2 yellow bell pepper
1 hatch green chili
3 stems of red chard, chopped
3 stems of kale, spine removed and chopped
1/2 bunch of cilantro, leaves removed and chopped
1 lb ground beef
3 tbs mexican spices (if I don't make the mixture myself, I like the organic blend that Natural Grocers offers in their bulk isle)
3 tsp salt
When preparing the vegetables, chop everything so they are roughly the same size.
In a medium frying pan or skillet, cook the ground beef, breaking it into small pieces. Remove the fat and set aside.
In the largest skillet you have, bring the olive oil to medium high heat.
Add the garlic and onions and sauté for 3 minutes.
Add the sweet potato and delicata squash. Bring the heat to medium and let cook for 10 minutes.
Add the tomato and canned green chili (keep the juices), and cook for 5 minutes.
Add the bell peppers and hatch green chili, and cook for 5 minutes.
Add the red chard, kale, and cilantro, and cook for 5 minutes.
Add the ground beef, mexican spices, and salt. Cook for 5 minutes for all the flavors to incorporate.
Feel free to add more spices and more salt depending on your taste.
Turn off the heat and serve as is, in a taco shell, or over a salad.
Prep Time: 15 minutes
Cook Time: 40 minutes
Diets: Paleo, Whole30, AIP (with reintroductions), Wahls Protocol, Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Grain-Free
Hope you like!