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Brussels Sprout & Black Bean Tacos
with Roasted Sweet Potatoes
30 MIN
2 Servings
From the Test Kitchen
Warm flour tortillas are loaded with a delicious duo of mashed black beans and brussels sprouts, roasted with fiery chipotle chile paste until perfectly tender. To contrast the bold flavors, we’re serving our tacos with a simple, hearty side of roasted sweet potatoes.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories670 Cals (est.)
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fresh
ingredients
Title
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4 Flour Tortillas
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1 15.5-Oz Can Black Beans
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½ lb Brussels Sprouts
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1 Tbsp Light Brown Sugar
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1 Shallot
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2 tsps Chipotle Chile Paste
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¼ cup Sour Cream
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1 lb Sweet Potatoes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the sweet potatoes
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then thinly slice crosswise. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients
Meanwhile, cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel and thinly slice the shallot. Drain and rinse the beans.
3
Roast the brussels sprouts
Line a separate sheet pan with foil. Place the quartered brussels sprouts in a bowl. Drizzle with olive oil; season with salt and pepper. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Toss to thoroughly coat. Transfer to the sheet pan and arrange in an even layer. Roast 12 to 14 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4
Cook the beans
In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot and sugar; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sugar is dissolved and the shallot is slightly softened. Add the drained beans and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally and mashing the beans with the back of a spoon, 3 to 4 minutes, or until thickened and the beans are broken down. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Warm the tortillas
If you prefer to use a microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.
6
Finish & serve your dish
Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, cooked beans, roasted brussels sprouts, and seasoned sour cream. Serve the tacos with the roasted sweet potatoes on the side. Enjoy!
1
Prepare & roast the sweet potatoes
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then thinly slice crosswise. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients
Meanwhile, cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel and thinly slice the shallot. Drain and rinse the beans.
3
Roast the brussels sprouts
Line a separate sheet pan with foil. Place the quartered brussels sprouts in a bowl. Drizzle with olive oil; season with salt and pepper. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Toss to thoroughly coat. Transfer to the sheet pan and arrange in an even layer. Roast 12 to 14 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4
Cook the beans
In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot and sugar; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sugar is dissolved and the shallot is slightly softened. Add the drained beans and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally and mashing the beans with the back of a spoon, 3 to 4 minutes, or until thickened and the beans are broken down. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Warm the tortillas
If you prefer to use a microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.
6
Finish & serve your dish
Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, cooked beans, roasted brussels sprouts, and seasoned sour cream. Serve the tacos with the roasted sweet potatoes on the side. Enjoy!
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