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?
Course: Main Course
Cuisine: American, Mexican
Keyword: Tacos, Vegetarian
Pinchsalt and pepper
1 15-ozcan vegetarian refried beans
½cupfeta or Cojita cheese
8white 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
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