Brussels Sprouts & Black Bean Tacos
with Chipotle Crema & Pickled Shallots
- 1 shallot
- ¼ cup apple cider vinegar
- 1 tsp turbinado sugar
- 6 oz Brussels sprouts
- 1 avocado
- 13.4 oz black beans
- 1 lime
- ¼ cup vegan sour cream
- ½ tsp chipotle morita powder
- 1 cup corn kernels
- 6 corn tortillas
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Small saucepan
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.
Trim and quarter the Brussels sprouts. Halve, deseed and dice the avocado. Drain and rinse the black beans.
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.
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.
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!