Charred Brussels Sprout 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.

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.

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.