Smoky Brussels Sprouts & Black Bean Tacos

Smoky Brussels Sprouts & Black Bean Tacos

Ingredients
4 flour tortillas
1 can black beans, drained and rinsed
1/2 lb brussels sprouts, shredded
2 scallions, diced, greens and whites divided
1 tbsp light brown sugar
2 tsp chipotle chili paste
1/4 cup sour cream
1 tbsp rice vinegar

Instructions:

Preheat the oven to 450°. Toss **potatoes** with oil, salt, and pepper, and roast for 22 minutes (until browned and tender).

Add oil to a large pan. When hot, add the **brussels sprouts**, **chili paste**, salt, and pepper. Saute, stirring occasionally, until browned and tender, about 5 minutes. Transfer to bowl.

Add more oil to pan, then add **scallion whites** and **brown sugar**, and season. Cook 30s-1min, until lightly browned and softened. Add the **beans** and 1/8 cup water. Cook 3-4min, stirring occasionally and mashing the beans as they soften until the mixture is thickened. Taste and season if needed.

Combine the **sour cream** and **vinegar**, seasoning to taste.

Warm the **tortillas**, fill with beans and brussels sprouts, and top with seasoned sour cream and scallion greens. Serve with potatoes on the side.

Nutrition Facts

Serving Size:2

 

Amount Per Serving
Calories
1480
Total Fat
0
Saturated Fat
0
Total Carbohydrate
0
Dietary Fiber
0
Sugars
0
Protein
0
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