Smoky Brussels Sprouts & Black Bean Tacos with Roasted Sweet Potatoes
Customer Favorite

Smoky Brussels Sprouts & Black Bean Tacos

with Roasted Sweet Potatoes

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 740 Cals/serving
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In this recipe, warm flour tortillas are loaded with a delicious duo of mashed black beans and brussels sprouts tossed with fiery chipotle chile paste and roasted 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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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:

While the sweet potatoes roast, cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans.

Roast the brussels sprouts:
3 Roast the brussels sprouts:

While the sweet potatoes continue to roast, line a separate sheet pan with foil. Place the quartered brussels sprouts in a 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; stir to 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:

While the brussels sprouts roast, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and brown sugar; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until lightly browned and softened. Add the 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 have broken down. Turn off the heat. Taste, then season with salt and pepper if desired.

Warm the tortillas:
5 Warm the tortillas:

If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using 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:

In a bowl, combine the sour cream and vinegar; season 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. Garnish the tacos with the sliced green tops of the scallions. 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:

While the sweet potatoes roast, cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans.

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

While the sweet potatoes continue to roast, line a separate sheet pan with foil. Place the quartered brussels sprouts in a 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; stir to 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:

While the brussels sprouts roast, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and brown sugar; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until lightly browned and softened. Add the 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 have 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 using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using 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:

In a bowl, combine the sour cream and vinegar; season 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. Garnish the tacos with the sliced green tops of the scallions. Enjoy! 

Finish & serve your dish: