Soft corn tortillas get smothered with vegetarian refried beans then topped with chili powder-roasted shredded brussels sprouts, creamy avocado, salty feta cheese, and fresh salsa. Who says you need meat to enjoy tacos?
Happy (almost end of) January! This month’s Recipe Redux Challenge asked members to come up with a recipe that shows off their favorite kitchen tool:
Did you receive a trendy new cooking gadget as a holiday gift? Or do you have a tried-and-true kitchen tool you couldn’t do without? Show us a healthy recipe highlighting a favorite kitchen tool, gadget, or gizmo.
As much as I love my sous vide, blender, and crock pot, the tool I use the most often is my food processor. I know many of you probably bought a food processor, used it once or twice, then stashed it away in a cupboard where it was quickly forgotten about. Well I’m about to give you ten reasons why it’s time to dust it off! I honestly use my food processor at least twice a week – it’d be even more if I didn’t do a bunch of meal prep on weekends! So what could I possibly use it so often for?
I’m sure if you go online you’ll find a bunch of other uses for your food processor, but those eight are the ways I use mine the most often.
This recipe is super simple thanks to being able to shred brussels sprouts in the food processor. Simply cut the bottoms off the sprouts, remove the bitter outer leaves, then shred away! Once shredded, those pretty green veggies get tossed in olive oil, cumin, chili powder, garlic powder, salt and pepper, and then are roasted for about 10-15 minutes. If you like brussels sprouts, you’re going to love this new way to eat them! And if you aren’t a fan of them? Try shredding them – you may be surprised at how much you like them when you don’t have to bite and chew a whole sprout. I took mine out just when they were starting to get crispy, but if you’re a fan of crispy bits definitely keep these in closer to the 15 minute mark.
Once your sprouts are shredded and roasted, the rest of this recipe is super easy. Simply open a can of vegetarian refried beans (or make your own) and heat them up on the stove while your sprouts roast. Once everything is ready to go, it’s pretty much standard taco-making: pile everything on per personal preference. I stuck with just beans, sprouts, feta cheese, avocado, and salsa, but feel free to add or sub in any of your favorite taco toppings.
Do you have a favorite kitchen appliance or use for a food processor that I didn’t mention? I’d love to hear!
Hope you all had a good weekend! Bry and I kept our ski legs strong with a day at Copper Mountain followed by a fun night at Upstairs Circus. While I definitely didn’t get the artistic gene, I still had a blast – after all drinks + crafting with friends, it’s hard to go wrong. If you live in the Denver area, I highly recommend checking it out!
So here’s a toast to the food processor and all the delicious foods you can make with it!
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I love the idea to use Brussels sprouts in tacos! I usually go for red cabbage, but the seasoned roasted Brussels sprouts sound delicious!
Thanks Alison! It’s definitely a fun way to add crunch and texture to tacos! Hope you give it a try 🙂