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.
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.
- 6 corn tortillas
- 3 ounces shredded cheddar cheese
- 1 pound Brussels sprouts, trimmed and quartered
- 1/2 white onion chopped
- 1 clove garlic, minced
- 2 TBSP olive oil
- salt and pepper to taste
- 1 15oz can black beans, drained and rinsed
- 1 TBSP olive oil
- 1 cloves garlic
- juice of 1 lime
- 1 TBSP fresh cilantro, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- Preheat oven to 400-degrees F.
- 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.
- 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.
- Place tortilla over burner flame for 30-45 seconds each side to char.
- 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.