Roasted Brussels Sprout Tacos with Garlicky Black Bean Spread

Roasted Brussels Sprout Tacos with Garlicky Black Bean Spread

Taco Tuesday gets an upgrade with these Roasted Brussels Sprout Tacos. Charred corn tortillas with a creamy garlicky black bean spread are filled with crispy Brussels sprouts and sprinkled with tangy cheddar cheese.Tacos are easily one of my favorite things to eat and they are most certainly not just reserved for Tuesdays. I don’t remember when Taco Tuesdays became a thing, but back in my waitressing days it was not my idea of fun.  I always worked Tuesday nights and dreaded those shifts.  Of course the tacos were delicious, but that meant that I was running my butt off all night slinging $2 tacos and making crappy tips as a result. The tacos (and margarita) waiting for me at the end of my shift made it all worth it though. 😉

Now that I’m no longer a waitress, I’m all about Taco Tuesdays. And Taco Wednesdays, Thursdays, Fridays…you get the idea. So when I saw that this month’s Recipe Redux challenge was to come up with a healthy, creative take on tacos, I did a little taco dance! My dessert-loving brain immediately went to work scheming up a healthier version of a Choco Taco.  Remember that dreamy ice cream treat? After a few failed attempts (real talk: all recipe testing does NOT result in success), I gave up on my plans for that dessert taco and went a more savory route. As things go, Plan B turned out better than I could have imagined. Simple crispy Brussels sprouts tossed with olive oil, garlic and onion are a staple in my household, so I decided to serve them up as the filling in a fun new vegetarian taco recipe. A super garlicky black bean spread kicks the flavor up a notch and really beefs things up in the protein department.

Before we even get to the filling, it’s important to remember that a really good taco starts with the shell. I prefer corn tortillas over flour and definitely soft shells over hard. To warm them up and add a little crispy char, I like to put my corn tortillas directly on an flame for a few seconds on each side.

The Recipe

To assemble these tacos, just spread a few spoonfuls of the black bean mix around the heated tortilla, scoop in the Brussels sprouts and top with a sprinkling of your favorite cheese. I used my fave Cabot Seriously Sharp Cheddar and it added the perfect amount of salty, tangy goodness.

Like I said, this recipe totally exceeded my expectations. Simple flavors come together in a big way for a delicious and satisfying vegetarian taco. These have most definitely been added to my Taco Tuesday Everyday repertoire, so grab the recipe below (or pin it for later) and don’t forget to check out #AllTheTacos from fellow Reduxers. 

Brussels Sprouts Tacos with Black Bean Spread

Serves 6
Charred corn tortillas with a creamy garlicky black bean spread are filled with crispy Brussels sprouts and sprinkled with tangy cheddar cheese.


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Prep Time
5 min

Cook Time
35 min

Total Time
40 min

Prep Time
5 min

Cook Time
35 min

Total Time
40 min

Ingredients
  1. 6 corn tortillas
  2. 3 ounces shredded cheddar cheese
For Brussels Sprouts
  1. 1 pound Brussels sprouts, trimmed and quartered
  2. 1/2 white onion chopped
  3. 1 clove garlic, minced
  4. 2 TBSP olive oil
  5. salt and pepper to taste
For Black Bean Spread
  1. 1 15oz can black beans, drained and rinsed
  2. 1 TBSP olive oil
  3. 1 cloves garlic
  4. juice of 1 lime
  5. 1 TBSP fresh cilantro, chopped
  6. 1 teaspoon salt
  7. 1 teaspoon black pepper
Instructions
  1. Preheat oven to 400-degrees F.
  2. Spread Brussels sprouts, garlic and onions onto a large sheet pan. Drizzle with olive oil and season with salt and pepper to taste. Place in oven for 30-35 minutes or until Brussels sprout leaves begin browning.
  3. While Brussels sprouts are roasting, combine black beans, olive oil, garlic, lime juice, cilantro, salt and pepper in a food processor or high speed blender. Blend until smooth.
  4. Place tortilla over burner flame for 30-45 seconds each side to char.
  5. To serve, spread 1-2 TBSP of black bean mixture onto a tortilla, top with roasted Brussels sprouts mixture. Sprinkle with 1/2 ounce shredded cheddar cheese.
KH Nutrition http://khnutrition.com/

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Salted Chocolate Peanut Butter Smoothie

This Salted Chocolate Peanut Butter Smoothie has just the right combo of fluid, carbs and electrolytes that you need to recover post-workout…and you’d never guess the secret ingredient–potato!By posting this recipe I am entering a recipe contest sponsored by Potatoes USA and am eligible to win prizes associated with the contest. I was not compensated for my time.You say potato, I say delicious. Maybe it’s because I’m Irish, but I have always loved potatoes…in all forms. Fries? Duh. Mashed? Of course. Homefries? My favorite. Unfortunately, potatoes, along with lots of other white foods have gotten a bad reputation. I think it’s easy to demonize potatoes because they’re commonly deep fried in oil or smothered in butter, but when we really take a look, they’re super nutritious. Traditionally seen as a just a comfort food, potatoes are actually a really great way to fuel athletic performance as well.

Potato Performance

Potatoes provide key energy and carbohydrates that you need to perform at your best. They are also a good source of vitamin B6, vitamin C and fiber.  Fiber-rich foods provide long lasting energy and stabilized blood sugar, and athletes can always benefit from B vitamins because of the role they play in energy metabolism and muscle building. And did you know potatoes have even more potassium than bananas? Potassium is essential to fluid balance, blood pressure and muscle contraction, which of course are important to athletic performance.

Now that we know what makes potatoes so nutritious, let’s talk about how to put them to work. There are a ton of potato varieties, from russet to fingerling.  All can be prepared using a range of methods like baking, boiling, roasting and steaming. Potatoes are always available in the produce section of the grocery store, but you can also look for frozen, dehydrated and refrigerated versions. I like baked and roasted potatoes best, but also keep frozen hash browns on hand for egg casseroles and quick breakfast meals. And after doing some recipe testing, I now chop up fresh potatoes to keep on hand in the freezer too!

A Smoothie Using Spuds 

My potato performance recipe utilizes fresh potatoes, that were quartered and boiled, then tossed into the freezer so I could use them in this smoothie later. A potato smoothie, you ask? Yep. See, one thing I always coach my sports nutrition clients on is the importance of post-workout recovery. But a struggle they often share is that they’re not typically hungry for a meal after a tough or long workout. Most people can, however, tolerate sipping on some nutrition post-workout. Smoothies can be a great way to ensure athletes get in the key nutrition they need after a workout, without having to prepare or sit down to a big meal.  

Since I want my athletes to get in fluids, carbohydrates, a little protein and electrolytes post-workout, I came up with a smoothie that does just that. This Salted Chocolate Peanut Butter Smoothie is salty and sweet and I promise-you’d never know that spuds are the secret ingredient! 

Read on for the full recipe below and don’t forget to check out all of the recipes in the Potato Performance Challenge using the Recipe Redux link below.

Salted Chocolate Peanut Butter Smoothie
Serves 1


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Prep Time
5 min

Total Time
5 min

Prep Time
5 min

Total Time
5 min

Ingredients
  1. 1 medium potato, chopped, boiled and frozen
  2. 1 cup milk (I used whole)
  3. 2 dates, pitted
  4. 1/2 banana, frozen
  5. 2 TBSP cacao
  6. 1 TBSP natural peanut butter
  7. 1/4 tsp sea salt
Instructions
  1. Combine all ingredients in a high-speed blender and blend until smooth. Serve immediately.
KH Nutrition http://khnutrition.com/

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