Smoky Brussels Sprout & Black Bean Tacos with Roasted Sweet Potatoes
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Smoky Brussels Sprout & Black Bean Tacos

with Roasted Sweet Potatoes

Group Created with Sketch. 30 min
Vegetarian Plant-Forward i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 750 Cals/serving
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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. A simple side of sweet potatoes ties it all together.

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ingredients
Smoky Brussels Sprout & Black Bean Tacos with Roasted Sweet Potatoes
Title
  • 4 Flour Tortillas
  • 1 15.5-Ounce Can Black Beans
  • 1 lb Sweet Potatoes
  • ½ lb Brussels Sprouts
  • 1 Tbsp Light Brown Sugar
  • 1 Shallot
  • 2 tsps Chipotle Chile Paste
  • ¼ cup Sour Cream
Prepare & roast the sweet potatoes:
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 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
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

Roast the brussels sprouts:
3 Roast the brussels sprouts:

Line a separate sheet pan with foil. Place the quartered brussels sprouts in a medium bowl; drizzle with olive oil and 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. 

Cook the beans:
4 Cook the beans:

Meanwhile, in a medium pot, heat 2 teaspoons 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 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. 

Warm the tortillas:
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. 

Finish & serve your dish:
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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Prepare & roast the sweet potatoes:
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 21 to 23 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

Prepare the remaining ingredients:
Roast the brussels sprouts:
3 Roast the brussels sprouts:

Line a separate sheet pan with foil. Place the quartered brussels sprouts in a medium bowl; drizzle with olive oil and 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:

Meanwhile, in a medium pot, heat 2 teaspoons 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 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. 

Cook the beans:
Warm the tortillas:
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! 

Finish & serve your dish: