Image of Smoky Black Bean and Brussels Sprouts Tacos

Smoky Black Bean and Brussels Sprouts Tacos

Image of Smoky Black Bean and Brussels Sprouts Tacos
  • icons/brand/timer copy 2 Created with Sketch. Prep Time: 10 minutes
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 15 minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 6 servings

Ingredients

  • 1 pound Brussels Sprouts, shredded (about 6 cups)
  • 3 tablespoons vegetable oil, divided
  • 1 teaspoon Spice Islands® Chili Powder
  • 1 teaspoon Spice Islands® Ground Cumin, divided
  • 1 small onion, chopped
  • 1 jalapeno pepper, chopped (optional)
  • 2 cloves garlic, chopped
  • 1 (15 oz.) can black beans, undrained
  • ½ cup vegetable stock
  • ¼ to ½ teaspoon Wright’s® Liquid Smoke
  • 12 flour or corn tortillas, warmed

Directions

  1. Preheat oven to 425°F. Toss Brussels sprouts with 2 tablespoons oil, chili powder, 1 teaspoon cumin and season with salt. Bake 10 minutes or until tender and browned.
  2. Meanwhile, heat remaining 1 tablespoon oil in medium saucepan over medium heat. Add onion and jalapeno and cook 5 minutes or until tender. Add garlic and cook 30 seconds.
  3. Stir in black beans with their liquid, vegetable stock and Wright’s® Liquid Smoke and bring to a boil. Reduce heat and simmer 10 minutes or until most of the liquid is absorbed.
  4. Remove beans from the heat and mash with fork or immersion blender.
  5. Spread black beans over warm tortillas and top with Brussels Sprouts. Garnish with pickled onion, cilantro and your favorite toppings.