Smoky Brussels Sprout & Black Bean Tacos

with Roasted Sweet Potatoes

30 MIN

+$0.95/serving 2 Servings

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add Ground Pork Chorizo

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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Nutrition

PER SERVING
Calories

1030 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
4 Flour Tortillas
1 15.5-Oz 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

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 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 chorizo

Meanwhile, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chorizo; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl and cover to keep warm.

5 Cook the beans

In the pan of reserved fond, 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.

6 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.

7 Finish & serve your dish

Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, cooked chorizo, cooked beans, roasted brussels sprouts, and seasoned sour cream. Serve the tacos with the roasted sweet potatoes on the side. Enjoy!

Tips from Home Chefs

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1 Prepare & roast the sweet potatoes

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.