Brussels Sprout Tacos

I don’t know about you but my Taco Tuesday needs a little spark. The usual fare has been starting to seem a little tired and sometimes a girl just needs a little change. You feel? Enter “Brussels Sprout Tacos.” I wish I could tell you that I came up with this recipe all on my own but it was inspired 100% by Chloe Coscarelli in her new cookbook Chloe Flavor.

Odds are, if you are vegan you have heard of Chloe Coscarelli. If not, just take my word for it and know that she is an amazing plant-based chef. Chloe has an especial knack for putting fun twists on classics. That is exactly how these tacos came to be.

These tacos are filled with sautéed brussels sprouts, seared corn and jalapeño, black beans, and pickled onions. They are also topped with an incredible, homemade avocado chimichurri sauce. The entire package is delightful if not completely unexpected.

Trust me. This recipe is exactly the thing you need to light a fire beneath a very tired tradition. I know I can’t be the only person out there who gets annoyed when they see yet another Taco Tuesday post. One Tuesday a year? Sure! One Tuesday a month? Fine! Every single Tuesday ever? Ugh! It’s not even the repetition I have a problem with. It’s the fact that the tacos always look the same! The same toppings and fillings are on a never-ending recycling loop and it’s time to turn the page, starting with this recipe.

So please don’t let me dissuade you. Enjoy your Taco Tuesdays. Just promise me you will mix it up a little! There are no rules out there that dictate what you can and cannot put inside a tortilla so get creative! Let this recipe serve as your catalyst and guide and start cooking!

Brussels Sprout Tacos

Sautéed brussels sprouts, seared corn, black beans, and pickled onions all wrapped in a warm corn tortilla and topped with homemade chimichurri sauce!

• Author: Lyndsey
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 tacos 1x
• Category: entrée, tacos
• Cuisine: vegan, gluten-free

Scale 1x2x3x

Ingredients

For the Pickled Onions

1/2 red onion, sliced

3/4 c seasoned rice vinegar

For the Chimichurri Sauce

1/2 avocado

1 c cilantro

1/2 c water

juice of 1 lemon

3 cloves garlic

2 tbsp agave nectar

1/4 tsp ground cumin

1/2 tsp salt

1/8 tsp pepper

For the Brussels Sprouts

1lb shredded brussels sprouts

2 tbsp vegetable broth

1 tbsp taco seasoning

1/2 tsp salt

For the Corn

2 tbsp vegetable broth

2 c frozen corn

1 jalapeño, minced

1/2 tsp salt

1/4 tsp pepper

1 15 oz can black beans, rinsed and drained

1 tsp agave nectar

1 tbsp lime juice

8–10 corn tortillas

Instructions

1. To prepare the pickled onions, place sliced red onion in a small bowl and cover with seasoned rice vinegar. Place in the refrigerator for 1-2 hours or until ready to use.

2. To make the chimichurri sauce, place all of the ingredients into a blender and run the machine until there are no more large chunks of cilantro remaining. A few smaller pieces is okay. Place sauce in a sealed container or jar and set in the refrigerator until ready to serve.

3. Preheat a large, heavy-bottomed skillet over medium-high heat. Add vegetable broth and brussels sprouts to the pan and sauté, stirring occasionally for about 10 minutes. Add in salt and taco seasoning and sauté for another 10 minutes or until brussels sprouts have softened and the leaves have grown crispy.

4. Heat vegetable broth in a separate, medium skilled over medium-high heat. Add in frozen corn and sauté for 3-5 minutes. Add in the jalapeño, salt, and pepper and cook for another 5-7 minutes or until corn has begun to sear. Stir in black beans and cook until heated through. Remove corn mixture from heat and stir in agave nectar and lime juice. 

5. To assemble, spread a thin layer of chimichurri sauce across the center of a tortilla. Spread a scoop of brussels sprouts across the tortilla followed by a scoop of the corn mixture. Top with pickled onions and additional chimichurri sauce. Serve immediately. Leftover chimichurri sauce, corn, and brussels sprouts can keep in a sealed container in the refrigerator for 3-5 days. Pickled onions can keep in the same conditions for up to 2 weeks.

Equipment

blender

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Notes

*If you do not like cilantro, feel free to replace it with parsley when making the chimichurri sauce.

*This recipe has been adapted from “Brussels Sprout Tacos” by Chloe Coscarelli in her cookbook Chloe Flavor.

Nutrition

• Serving Size: 2 tacos
• Calories: 507
• Sugar: 18.2g
• Sodium: 568.9mg
• Fat: 8g
• Saturated Fat: 1.3g
• Carbohydrates: 95.8g
• Fiber: 19.1g
• Protein: 20.9g
• Cholesterol: 0mg

Keywords: brussels sprouts, tacos

Looking for more entrée recipes? Be sure to try:

Roasted Veggie and Chickpea Pita Pockets, Instant Pot Thai Curry Lentils,

BBQ Jackfruit Sliders w/Parsley Root Slaw, Instant Pot Minestrone,

Roasted Cauliflower Chickpea Bowl, Vegetable Quinoa Chili