Deliciously different, completely healthy, and still totally craveable. EVO Grill Veggie Tacos highlight the flavors of fall produce.
It’s officially Fall and the local markets are loaded with an abundance of harvest produce that is just perfect for grilling. A deliciously different twist on using these healthy beauties is to pile them together inside a soft warm tortilla and call it taco night.
Our recipe features golden sweet butternut squash, hearty kale, warm spicy lentils, and a sprinkling of salty queso fresco. Feel free to use whatever hard squash and greens look best at your farmers market or store. The real key is using the freshest seasonal produce you can find to make a taco that stands apart. I also love using these local handmade artisanal Mitla Tortillas. They puff up and add fantastic fresh flavor. To find out more about them see where they are available click here.
French Lentils don’t get mushy and make a great alternative to black beans as a taco filling . If you have any left over they also work well in cold salads. Here’s a link to the top 7 health benefits to eating more lentils.
Most of the ingredients used for this recipe were purchased from my favorite local foods provider-The Lowcountry Street Grocery. Click here to check out their mission and what sets them apart.
Fall Veggie Tacos on the EVO Grill
1 Butternut Squash, washed and sliced( I don’t peel mine)
1 Large Bunch Kale, washed, rough chopped, and salted
1 C French Lentils
1 T Cumin
1 T chili powder
1 clove fresh garlic,minced
salt and pepper to taste
1 C queso fresco crumbled
1 Package of 10-12 Tortillas, corn or flour both work well
Easy Dietary Substitutions
*Optional- Should you want to make this dish with meat a 1/2 Lb of grilled spicy chorizo would be delicious.
*Vegans-simply omit cheese
*Gluten Free- use corn tortillas
Directions for EVO Grill Veggie Tacos
~First get your lentils cooking in a pan with 2 cups of water per 1 cup of lentils. Add cumin, garlic, and chili powder. Put in center of EVO ( or on stove top) and simmer uncovered for a total of 20 minutes or until tender but not mushy. TIP -Wait to add salt to taste once they are done. This helps keep them tender.
~Next, while lentils are simmeringlightly oil and salt your sliced butternut squash. Add squash to the grill. Turn after 10 minutes. Continue cooking until lightly browned and tender. About 20 minutes total.
~When lentils and squash are both tender (give them a taste) season with salt and pepper to taste. Add Kale and Tortillas to the EVO Grill. Turn both after about 2 minutes. Cook 2 more minutes. When kale has wilted and tortillas are puffy you are ready to build your tacos.
~Add some squash, lentils, and kale to your warmed tortillas and finish with queso fresco crumbles. Enjoy!