Fall, Food & Nutrition, gluten-free, Mains, Recipes, Seasons, Vegan

Fall Vegetable & Chard Tacos

FALL VEGETABLE & CHARD TACOS {V & GF}

On a recent trip to Deauville last weekend, we stumbled on a lovely gentleman selling mini vegetables! Two of my favorite things! Eggplants of all shapes and colors, dark red, red, orange, yellow and green bell peppers and even fresh paprika, which I had never seen! It’s like a mix between a tomato and a red pepper. We ended up buying a basket like the ones seen below and it lasted for three meals!

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When I got home, all I wanted to do was photograph them!  These vegetables were so beautiful that I didn’t even want to cut into them, but as soon as I did, seeds were popping everywhere and my senses were overwhelmed with different smells and flavors.  I tasted everything raw and in order to keep the flavors as fresh as possible, I decided to make Fall Vegetable & Chard Tacos with homemade corn tortillas.  Having never cooked with fresh paprika and these different varieties of peppers, maybe it was because they were mini so the flavors were more condensed, but I was amazed at how fragrant the vegetables became as they were cooking.  And for me, there’s no greater pleasure than cooking with beautiful ingredients.  It’s like a painting in a pan!

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INGREDIENTS

1 Tbsp cold-pressed olive oil
2 shallots
1 Tbsp dried oregano
1 tsp sea salt
1-2 fresh paprika, chopped
2 hand fulls of mini* eggplants & peppers, chopped
1 clove garlic, sliced razor thin
4-5 leaves chard, chopped
4-6 handmade white corn tortillas
1 avocado, sliced thin
fresh cilantro, for garnish
lime, sliced
Cholula hot sauce, one of my favorites, but need to bring it back from the states in my suitcase 😉

METHOD

Heat the olive oil is a large saucepan.
Add the onions, eggplant and paprika and sauté for about 10 minutes on medium heat.
Add the peppers, oregano and salt and cook for another 5 minutes.
Add the chopped chard and cook for another 5 minutes.

Check out my Homemade Tortilla Recipe

Once the vegetables are done, assemble the tacos with sliced avocado, fresh cilantro, lime and hot sauce!

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Mini Fall Vegetable & Chard Tacos
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 10 tacos
Ingredients
  • 1 Tbsp cold-pressed olive oil
  • 2 shallots
  • 1 Tbsp dried oregano
  • 1 tsp sea salt
  • 1-2 fresh paprika, chopped
  • 2 hand fulls of mini* eggplants & peppers, chopped
  • 1 clove garlic, sliced razor thin
  • 4-5 leaves chard, chopped
  • 10 handmade white corn tortillas
  • 1 avocado, sliced thin
  • fresh cilantro, for garnish
  • lime, sliced
  • Cholula hot sauce, one of my favorites, but need to bring it back from the states in my suitcase 😉
Instructions
  1. Heat the olive oil is a large saucepan.
  2. Add the onions, eggplant and paprika and sauté for about 10 minutes on medium heat.
  3. Add the peppers, oregano and salt and cook for another 5 minutes.
  4. Add the chopped chard and cook for another 5 minutes.
  5. Once the vegetables are done, assemble the tacos with sliced avocado, fresh cilantro, lime and hot sauce!