I know that pumpkin and apples get all the love this time of year, but I for one get just as excited when I see Brussels sprouts back in season. If you’ve had them fresh then you know what I’m taking about. They’re so much better than the frozen kind and are way more versatile.
I prefer them roasted but they’re also delicious when shredded in salads or sautéed on the stovetop. Had my mom served them to me that way as a child rather than frozen and boiled then I might not have hated them for the first twenty years of my life.
Now they’re easily one of my favorite vegetables. Not only because they taste good, but because they’re packed full of feel good nutrition. Like many of the cruciferous veggies, they are rich in vitamins and minerals like vitamin C, vitamin K, and potassium. But what might not be commonly known is that Brussels sprouts are also a good source of brain boosting omega-3 fatty acids. So if you’re not one who likes to eat fish, these little green cabbages make a great alternative.
As I mentioned before, they are super versatile and happen to make a delicious addition to tacos. This version starts with a base of refried black beans for protein, a simple red cabbage and carrot slaw, and crispy roasted brussels sprouts topped with a chipotle lime aioli. So simple yet packed with flavor.
Speaking of flavor, the end result will depend on what type of refried beans you use. Mine were lightly salted and I found that I needed to add a squeeze of lime juice, cumin and sea salt to make them pop a little more. Whatever kind you use, I would taste test them first and add seasonings as needed. Chili powder will also work if you have that on hand!
2 cups red cabbage, thinly sliced (about 1/2 small head)
2 cups shredded carrots
2 tablespoons apple cider vinegar
1/2 cup plant-based mayonnaise
1/2 teaspoon ground chipotle powder
Juice of 1/2 lime
1 (16-ounce) can vegetarian black refried beans*
12 corn tortillas, warmed in a skillet
Preheat the oven to 400°F and line a baking sheet with parchment paper or silicone mat. Remove any gnarly leaves from the Brussels sprouts then chop off the stems and slice each one in half. Transfer the Brussels sprouts to the baking sheet, toss with oil and sprinkle with salt. Roast in the oven for 15-20 minutes, until light golden brown.
Meanwhile, combine the red cabbage and carrots in a large bowl. Add the apple cider vinegar, sprinkle with salt and toss to combine.
In a small bowl, combine the mayonnaise, chipotle powder and lime juice. Stir until smooth.
Transfer the black refried beans to a bowl for microwaving or a small saucepan to heat over the stove. Microwave for 1 minute or cook until warm. Taste test to see if you prefer more salt, seasonings (such as cumin, chili powder, lime juice, or more salt) and adjust as needed.
Spread the black beans on top of the warm tortillas, top with cabbage mixture, and roasted brussels sprouts. Drizzle with chipotle aoili, serve and enjoy!
*Depending on the kind of refried black beans you use, you may need to add seasonings to taste. Cumin, chili powder, lime juice and salt are good for adding flavor.