Tacos, How You Like Them

This one ticks all the boxes… make in bulk, cheap, fast, versatile, and great for leftovers (see serving options for inspiration), and loads of colour. I made this recipe for a friend so it has no onion or garlic (but I’ll make note of where to add them if you want them - extra veg!!). It’s really hearty, and includes the spice mix that you can also multiply and make in bulk for next time, for so save some cash and extra additives from a lot of pre-made taco mixes out there.

Serves 8

20+ Plants

2 tbsp olive oil

1-2 brown onion, diced (* if you’re using)

1kg beef mince, chicken mince or lentils

2 x 400g can 4 bean mix

4 tbsp tomato paste

3 capsicum (each colour if possible), sliced

1 large zucchini, diced

800g tin tomatoes

500ml stock (beef, chicken or veg)

Spice Mix:

6 tbsp sweet paprika

1 tsp smoked paprika

1 tbsp salt (or to taste)

2 tbsp ground cumin

1 tbsp dried oregano

1 tbsp ground coriander

2 tsp black pepper

1 tsp cinnamon

1 tsp cacao powder or unsweetened cocoa powder

Serving Options: 

Choose your base: brown rice, roast sweet potato chunks, baked potato, wheat or corn tortillas

Add some greens: shredded lettuce, baby spinach or rocket

Add some freshness and fats: diced tomato, avocado or guacamole, grated cheese, sour cream or natural yoghurt, fresh or grilled corn, shredded cabbage, jalapeños, sliced spring onions, lime juice or corn chips.

Instructions

1. Combine all the taco seasonings in a jar and shake well to combine.

2. Heat olive oil in a large pan (that has a lid for later) over medium heat. Add onion if you’re using, and cook until translucent. Otherwise, add your protein to the pan and cook until browned.

3. Stir in the tomato paste and your taco seasoning and stir through. Cook for 1-2 minutes until fragrant. Add the mixed beans, capsicum and zucchini.

4. Stir through the canned tomatoes and stock, gently scraping any sticky bits from the bottom of the pan. Cover the pan and simmer for 25 minutes. Stir, remove from the heat, and cover again for an additional 10 minutes before serving.

5. Serve your taco mince over your chosen base, and top with your favourite fresh bits (my favourite combination is a sweet potato base, and topped with shredded iceberg lettuce and purple cabbage, diced tomato and avocado, grated cheese and lime juice).

6. Freeze your leftovers, or give it a leftover makeover the next night for an easy weeknight dinner.

Add more plants:

• Add or remove your favourites, or things you don’t like.

• Leafy green ideas - baby spinach, rocket, kale, lettuce, herbs, etc

• Fruit ideas - stone fruit, pomegranate, grapes, blueberries, apple, orange, etc.

• Protein ideas - canned or seared tuna, leftover chicken or meat, 4 bean mix, tofu, etc.

• Crunch ideas - pumpkin seeds, sunflower seeds, cashews, roasted chickpeas, leftover baked rice, etc.

Notes:

• Be sure to add in some healthy fats to help absorb fat soluble vitamins A, D, E and K from your veg. Think avocado, olive oil, nuts and seeds, a drizzle of tahini…

• Great for meal prep and using up what’s left in the crisper before grocery day.

• Get your brain cracking on your digestion by preparing in a jar - easy to transport for work, and super cute. If you can safely serve at room temperature, a salad that isn’t too cold is gentler on digestion.