Brussels Sprouts Tacos with Creamy Avocado Sauce
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.5 out of 5 stars
(2)
Ingredients
4 servings (about 2 tacos each)
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 1 pound brussels sprouts, halved and ends trimmed off
- 3 poblano peppers, cored and diced
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- corn or flour tortillas
- 1 batch avocado sauce (see below)
- crumbled queso fresco or cotija cheese
- 1 large ripe avocado, peeled and pitted
- 1 cup loosely-packed fresh cilantro leaves
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 – 1/2 teaspoon water
How would you rate this recipe?
Preparation
Step 1
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.
Step 2
Meanwhile, as the veggies are sauteing, make your sauce. (See instructions below.)
Step 3
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.
Step 4
Serve warm, garnished with extra lime wedges for serving if desired.
Step 5
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.
Step 6
Save recipe for the next time?
Chef's notes
They’re naturally vegetarian (yet still so hearty and filling), also naturally gluten-free, and they can be ready to go easily in under half an hour.
