Brussels Sprouts & Black Bean Tacos with Chipotle Crema & Pickled Shallots

Brussels Sprouts & Black Bean Tacos

with Chipotle Crema & Pickled Shallots

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dinner

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GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
650
FAT
19g
CARBOHYDRATES
98g
PROTEIN
26g

MAIN INGREDIENTS

  1. 1 shallot
  2. ¼ cup apple cider vinegar
  3. 1 tsp turbinado sugar
  4. 6 oz Brussels sprouts
  5. 1 avocado
  6. 13.4 oz black beans
  7. 1 lime
  8. ¼ cup vegan sour cream
  9. ½ tsp chipotle morita powder
  10. 1 cup corn kernels
  11. 6 corn tortillas
  12. 1 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Small saucepan
  • Large nonstick skillet

INSTRUCTIONS

1
Pickle the shallot
Preheat oven to 350°F. Peel and slice the shallot. Add the sliced shallot to a small saucepan along with the apple cider vinegar, turbinado sugar, and ¼ cup water. Bring to a boil and reduce heat to low. Simmer until pickled, about 10 to 12 minutes.
2
Prepare the toppings
Trim and quarter the Brussels sprouts. Halve, deseed and dice the avocado. Drain and rinse the black beans.
3
Make the chipotle crema
Halve the lime and cut half into wedges. In a small bowl, combine just 1 tsp lime juice, sour cream, as much chipotle morita powder as you’d like, and a pinch of salt. Mix the chipotle crema.
4
Cook the filling
Place a large skillet over medium-high heat with 1 tbsp vegetable oil. Add the quartered Brussels sprouts and cook, shaking the pan occasionally, until charred in places, about 3 to 5 minutes. Add the black beans, corn, and a pinch of salt and pepper to the skillet. Cook until the corn is charred, about 3 to 4 minutes. Wrap the corn tortillas in foil and warm them in the oven for about 5 to 7 minutes.
5
Serve
Lay the warm tortillas on a work surface. Smash the diced avocado between the tortillas. Top with Brussels sprouts, black beans, corn, and pickled shallots. Dollop with chipotle crema. Serve with lime wedges. Olé!