I’ve said it before & I will say it again – I love stuffing crap in tortillas. Call it a taco, call it a quesadilla. I will devour.

This was the weirdest idea I’d had in a while. Brussels sprouts as the meat of a taco? I need to be in a straight jacket.

I was cooking for Cher, as I do most Friday nights, and I ran the idea across her. Thank God for a BFF who will try anything once.

They were absolutely glorious. Spicy, rich and utterly sinful. Plus, brussels sprouts are just the freaking bomb.

By all means, stuff some crap in a tortilla tonight!

 

Serves: 2 hungry chicks

Time: 45 minutes (prep + cooking)

Ingredients:

• 1 lb of brussels sprouts, peeled + halved
• 1 can of black beans, drained + rinsed
• 1 bunch of cilantro
• 1 red onion, diced
• 1 package of small corn tortillas
• 3 tbsp. of olive oil
• Sriracha, to taste
• 1 tbsp. of honey
• 1 tsp. of cumin
• 1 avocado
• 1 cup of greek yogurt
• 1 tbsp. of lime juice
• S+P, to taste

How to:

• Preheat oven to 400 degrees and spray a baking sheet
• Add brussels sprouts to a bowl and combine with desired sriracha + honey + 1 tbsp. of olive oil + S+P
• Place brussels sprouts on sheet core down and roast for 25 minutes, flipping halfway through
• While roasting, combine black beans + cumin + S+P in a bowl, mash slightly
• In another bowl combine avocado + greek yogurt + lime juice + S+P (this is your crema)
• Once roasting is done, heat olive oil in a skillet over medium heat and add two tortillas
• Fill tortillas with black bean mixture and fold, fry on each side for 2-3 minutes or until crispy
• Remove from heat and add brussels sprouts + onion + cilantro + crema + more sriracha
• Continue until you’ve run out of sprouts
• Roll around in the decadence

Loosely adapted from: http://www.seeyouinthemorning.com/2012/04/crispy-brussels-sprout-black-bean-tacos.html