Tacos are a simple and easy meal to cook. They offer an awesome crunch and can be very satisfying after a long day of work! This week I stepped away from a traditional taco recipe by incorporating some seasonal vegetables packed with delicious nutrients.
From the last market I had some leftover brussel sprouts and carrots. High in beta-carotene, carrots offer a variety of health benefits. Beta-carotene is a red-orange pigment found in plants and fruits. When we consume foods with this colorful pigment our bodies convert it to vitamin A, which is essential for healthy skin, immune defenses, and good vision. Other foods rich in beta-carotene include broccoli, asparagus, kale, onions, pumpkin, squash and sweet potatoes! Some studies even suggest that four servings of beta-carotene a day will lower the risk for developing cancer or heart disease.
For my tacos I first chopped up a white onion, and then sliced the brussel sprouts and carrots into strips. Combining the veggies in a fry pan I sautéed them with a splash of water, olive oil, garlic, chili powder, cumin, and onion powder. Next I grabbed a cooking pot and emptied a can of pinto beans along with a handful of spinach. Letting the beans simmer, I stirred occasionally so that they would not stick to the bottom. Once the veggies were cooked and the beans were ready I layered them in a warm shell!