Brussels Sprouts Tacos with Creamy Avocado Sauce

Heat oil in a large saute pan over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add brussels sprouts, poblano peppers and garlic, and stir to combine. Continue sauteing for 4-5 more minutes, stirring occasionally, until the brussels sprouts are softened and cooked through. Stir in the black beans and cook for 1 more minute to warm through. Remove pan from the heat and set aside.

Meanwhile, as the veggies are sauteing, make your sauce. (See instructions below.)

Once you’re ready to assemble the tacos, place the 3-4 tortillas on a plate covered with a damp paper towel and microwave for 10-20 seconds until they are warmed through. Remove the tortillas, and fill them with a few spoonfuls of the brussels sprouts filling, a heaping spoonful of sauce, and a few pinches of the crumbled cheese. Repeat with the remaining tortillas and ingredients.

Serve warm, garnished with extra lime wedges for serving if desired.

Place all ingredients except the water in a blender or food processor and pulse until smooth. Add in the water 1/4 cup at a time until the sauce reaches your desired consistency. Serve with the tacos immediately.