Chili-Roasted Brussels Sprouts Tacos

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?
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: Tacos, Vegetarian
Servings: 4
Calories: 345kcal
Author: Kelli


  • 1 lb brussels sprouts
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • Pinch salt and pepper
  • 1 Tbsp olive oil
  • 1 15- oz can vegetarian refried beans
  • ½ cup feta or Cojita cheese
  • 1 avocado diced
  • 8 white corn tortillas
  • Salsa and any other taco toppings of choice


  • Preheat oven to 425F and line baking sheet with parchment paper.
  • While oven is preheating, slice bottoms off brussels sprouts and remove bitter outer leaves. Coarsely shred brussels sprouts in a food processor fitted with a slicing blade.
  • Toss shredded sprouts with olive oil, cumin, chili powder, garlic powder, salt, and pepper. Spread in an even layer on prepared baking sheet.
  • Roast brussels sprouts for 15-20 minutes, or until tender and brown. I recommend rotating the pan and stirring half way through. While brussels sprouts roast, heat refried beans in a small saucepan over medium-low heat.
  • To plate, spread refried beans over each tortilla then add shredded brussels sprouts, salsa, diced avocado, feta cheese, and any other toppings of choice. Dig in and enjoy!
  • For leftovers, I recommend storing each ingredient separate then combine at time of eating.


Nutrition for ¼ of recipe (amounts will vary with any additional toppings): 343 calories, 4 g saturated fat, 42 g carbohydrate, 11 g fiber, 5 g sugar, 11 g protein
The Healthy Toast
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