A fairly simple and surprisingly savory taco recipe.
Beans and Brussel sprouts. Both are good for bowel movements. But apparently the two of them are also good on tacos together. Who knew?
This recipe leaves a lot open for the imagination and you can top the tacos any way you like. I gave a few suggestions, and I ended up opting for pickled onions and radishes, along with with crumbled queso fresco, and two different styles of chipotle street taco sauce.
But I’d imagine both the beans and fried Brussel sprouts would taste good slathered in a smoky/sweet BBQ sauce for BBQ tacos, or some sort of chipotle lime sour cream aioli type deal. Like I said, leave it up to your imagination and whatever your stomach is craving.
Also, for seasoning the Brussel sprouts and beans – I used the T-Bell chicken seasoning packet. Which I highly recommended, but if you have your own preferred taco seasoning blends go for it.
One last thing – fried Brussel sprouts are 🔥🔥🔥. Who knew?
Time You Need
- Prep: ~20 minutes
- Cooking: ~25 minutes
- Yields: ~6-8 tacos
What You Need
- For Brussel sprout filling:
- ~1 pound of Brussel sprouts, stems removed and quartered (Count out how many sprouts)
- ~½ cup of pickled jalapeno, sliced
- 4 ounces diced green chilis
- 1 packet of taco seasoning of choice
- Oil (for frying)
- 1 shallot, diced
- For the seasoned Pinto Beans:
- 1 can of pinto beans, drained and dried
- 1 packet of taco seasoning of choice
- 1/2 cup of chicken, beef, or vegetable stock
- To assemble the tacos:
- ~ Crumbled queso fresco
- ~ 1 cup pickled red onion or pickled red radish slices
- 6-8 corn tortillas
- *Cilantro (Optional)*
- *Desired taco sauce, or chipotle lime aioli, or BBQ sauce.*
- *Sour cream (optional)*
- *Any other desired taco toppings
What You Do
- For the pinto beans:
- In a small pot over medium heat, add beans and stock. Bring to a slight boil, then reduce heat. Mix in taco packet seasoning and let beans simmer for about 15 minutes. Remove from heat and set to the side to serve, or keep warm on a low simmer.
- For Brussel sprout filling:
- In a large skillet, over medium heat, heat about 1 cup of cooking oil to 350 degrees.
- Toss quartered Brussel sprouts in a bowl with the taco seasoning and coat evenly.
- Working in batches so you don’t overcrowd the skillet, and once oil is hot enough, add diced shallots, green chilis, jalapeno, and Brussel sprouts. Fry ingredients for about 3 minutes on each side. Then remove from pan and place on a paper towel-lined plate. Repeat for the second round of ingredients until finished and let cool.
- Serve both beans and Brussel sprout filling over lightly toasted corn tortillas. Top with desired taco toppings, such as pickled onions/radishes, crumbled queso fresco, cilantro, lime juice, sour cream, taco sauce, aioli, or BBQ sauce.