Brussels Sprouts Tacos with Creamy Avocado Sauce
Ingredients
Taco Filling
-
1
tablespoon
olive oil
-
1
small
white onion, peeled and diced
-
1
pound
brussels sprouts, halved and ends trimmed off
-
3
pieces
poblano peppers, cored and diced
-
2
cloves
garlic, minced
-
1
15-ounce can
black beans, rinsed and drained
-
as needed
pieces
corn or flour tortillas
-
as needed
amount
crumbed queso fresco or cotija cheese
Creamy Avocado Sauce
-
1
large
ripe avocado, peeled and pitted
-
1
cup
fresh cilantro leaves, loosely packed
-
½
cup
sour cream
-
2
tablespoons
lime juice
-
½
teaspoon
salt
-
¼
teaspoon
ground cumin
-
¼ – ½
teaspoon
water
Instructions
- Heat olive oil in a large sauté pan over medium-high heat and sauté the diced onion for 3 minutes.
- Add the halved Brussels sprouts, diced poblano peppers, and minced garlic, stirring to combine, and sauté for an additional 4-5 minutes until softened.
- Stir in the rinsed black beans and cook for 1 more minute to warm through, then remove from heat.
- In a blender, combine the avocado, cilantro, sour cream, lime juice, salt, and cumin, pulsing until smooth, then add water to reach desired consistency.
- Warm the tortillas in the microwave for 10-20 seconds covered with a damp paper towel.
- Fill each tortilla with the Brussels sprouts mixture, drizzle with creamy avocado sauce, and sprinkle with crumbled cheese.
- Serve warm, garnished with extra lime wedges if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
400mg
Cholesterol
10mg
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