Make: A New (Healthier!) Take on Tacos

Add a sneaky veggie and some yogurt sauce for taco night with a twist.

Beef and eggplant tacos with Swiss chard and yogurt sauce | Photo by Becca Boyd

Beef and eggplant tacos with Swiss chard and yogurt sauce | Photo by Becca Boyd

This could be mental but I find organic ground beef to be much more flavorful than the conventional stuff. We eat it about once a week in my house, and while chili and stuffed peppers are all well and fine, I decided to take my beef hankerings in a different direction recently — and it paid off. 

I decided to try beef tacos with a twist. First, I started with an eggplant. Yes, an eggplant. See, I realized that by including it in my recipe, I could stretch the meat — which, in turn, stretches my dollar. Organic meat is pricey, so by adding a “meaty” vegetable I almost doubled my yield (and reduced the calories and fat by almost half). The Swiss chard is mild and a great way to introduce yourself (and your family) to a different green, but you could sub spinach or shredded romaine if it’s easier.

If you’re looking for something new or a bit of a twist on taco night, consider these!

Beef and Eggplant Tacos with Swiss Chard and Yogurt Sauce
Serves four — three tacos per serving

For the tacos
1 tbsp. olive oil
1 medium eggplant, diced
1 1/3 lb. organic ground beef
3 garlic cloves, minced
1 tsp. dried oregano
1/2 tsp. onion powder
1/2 tsp. kosher salt
1/2 tsp. black pepper
2 tbsp. tomato paste
3/4 c. hot water

For the yogurt sauce
1 c. nonfat (or low-fat, or regular) Greek plain yogurt
juice of 1/2 a lemon
1/3 c. minced red onion
salt and pepper to taste

12 corn tortillas, warmed
3-4 c. sliced Swiss chard leaves
Fresh parsley leaves


  1. Heat a nonstick skillet over medium-high heat and add oil. Add eggplant and saute until softened, about eight minutes. Remove to a plate.
  2. Add beef and cook until browned. Add garlic, oregano, onion powder, salt and pepper and stir to combine.
  3. Add tomato paste and water and stir well to combine.
  4. For sauce, combine all ingredients in a medium bowl and whisk well.
  5. To assemble, fill the bottom of each shell with meat and top with Swiss chard. Drizzle sauce on top and repeat with the next taco.

Per taco (three tacos per serving): 184 calories, 5 fat grams, 45 milligrams cholesterol, 179 milligrams sodium, 460 milligrams potassium, 16 grams carbs, 4 grams dietary fiber, 4 grams sugar, 18 grams protein. 


Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.

Like what you’re reading? Stay in touch with Be Well Philly — here’s how: