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Charred Brussels Sprout Tacos with Spicy Peanut Dressing
2 Serving Lunch

Charred Brussels Sprout Tacos

with Spicy Peanut Dressing

Tags: Gluten-Free, High-Protein, Quick and Easy
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
450
FAT
8g
CARBOHYDRATES
65g
PROTEIN
23g

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INGREDIENTS

  1. 6 oz Brussels sprouts
  2. 2 mini sweet peppers
  3. ¼ oz fresh cilantro
  4. 13.4 oz black beans
  5. 4 corn tortillas
  6. ¼ cup spicy peanut sauce
  7. 1 tbsp vegetable oil*
  8. Salt and pepper*
  9. *Not included
  10. For full ingredient list, see Nutrition
Allergens: peanut, tree nut (coconut)
Tools: Small saucepan, Large nonstick skillet
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
450
FAT
8g
CARBOHYDRATES
65g
PROTEIN
23g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the tacos

Preheat the oven to 400°F. Trim and quarter the Brussels sprouts. Trim and thinly slice the mini sweet peppers. Roughly chop the cilantro leaves and stems. Drain and rinse the black beans.

2
Char the Brussels sprouts

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add quartered Brussels sprouts and a pinch of salt and pepper. Cook until lightly browned, 8 to 10 minutes. Place a small saucepan over medium-high heat. Add black beans, ¼ cup water, and a pinch of salt, and cook until hot. Mash with a fork.

3
Serve

Wrap corn tortillas in foil and warm in the oven, 3 to 4 minutes. Top with mashed black beans, charred Brussels sprouts, sliced mini sweet peppers, and chopped cilantro. Drizzle with spicy peanut sauce.

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