Brussels Sprout Tacos

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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.

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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.

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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.

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

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


Serves: 2 hungry chicks

Time: 45 minutes (prep + cooking)


  • 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: