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.
Roasted Brussels Sprout Tacos with Chipotle Aioli
Refried black beans are slathered on warm tortillas and topped with roasted Brussels sprouts and smoky chipotle aioli to make these flavor-packed vegan tacos.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 tacos
Ingredients
- 1 1/2 pounds Brussels sprouts
- 1 tablespoon high heat cooking oil
- Fine sea salt, to taste
- 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
Instructions
- 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!
Notes
*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.
5 Comments
Lori
December 4, 2017 at 7:21 pmI LOVE these and will definitely make them often! I accidentally bought veg refried pinto beans rather than black beans, but it still tasted great. I added a little bit of cumin and chipotle chili powder to them before heating up. I also used green cabbage instead of red since green cost a little less. The only thing I’ll do differently is leave out the vinegar and salt, and I will toss the slaw with the chipotle aioli to make a creamy slaw. It’s similar to how I did it when I used to eat fish tacos. Thank you for the great idea! I would never have thought to make a taco with Brussels sprouts!
Katie Trant
December 5, 2017 at 2:34 pmHey Lori, glad you enjoyed these as much as we did! Great idea to make a creamy slaw next time!
Karyn
January 9, 2018 at 8:16 amOh my YUM! I have all of these ingredients in my fridge right now & can’t wait to try! Thanks!
Katie Trant
January 17, 2018 at 8:35 amThanks Karyn, we hope you love this recipe as much as we do!
Rachael
June 6, 2018 at 4:05 pmAll of your recipes I have tried have been a big hit at my house! Thank you
★★★★★