Oct 042015
 

It’s very simple: I love brussel sprouts. I also love tacos. I’m actually pretty disappointed in myself that I didn’t think to put the two together sooner. I can’t take credit for the idea, either–I stole the concept from an amazing dish I had at Dirt Candy, a magical mecca for the trendy, vegetable-loving New Yorker. I might be biased (ok, I’m definitely biased) but I think I may like this version even more.
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As fancy as it looks, this dish only took about 20 minutes to make from start to finish. Here’s how it works–you saute thinly sliced sprouts with garlic and shallots until it’s just the perfect amount of charred, and you add some black beans. You fill some warm corn tortillas and top with cilantro, and, wait for it…pomegranate seeds and goat cheese. I know those last two ingredients sound weird, but they truly make the dish. Just try it and you will thank me.
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Nutritional highlights: This is probably the first of many b.sprout recipes you’ll see from me this fall, and it’s 50% because they’re delicious, 50% because they’re crazy healthy. Brussel sprouts (and their cruciferous friends) have been associated with decreasing inflammation in the body, acting as an antioxidant, and helping the liver out with the detoxification process (because of glucosinolates found in the sprouts), all of which may help prevent cancer. If that’s not enough, they are also packed with vitamin K, C, folate, fiber and about 20+ other vitamins and minerals. Need I go on? I hate to say it but your mom was right–you should eat your brussel sprouts. This recipe adds another powerhouse, the black bean, to give fiber and protein to make this a well rounded, filling vegetarian meal.
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Another general tip for your taco making adventures–go with corn tortillas rather than flour, since they have about half the calories, a little more fiber, and a lot more flavor (in my humble opinion)! They can crack easily if they get dried out, so I like to spray both sides with olive oil spray and quickly heat them up in a skillet or grill pan to soften them up.
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Brussel Sprout-Black Bean Tacos with Goat Cheese & Pomegranate
Makes about 8 tacos (3-4 servings)
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What’s in them:
3 cups brussel sprouts, thinly sliced
1 tablespoon olive oil
2 shallots, thinly sliced
3-4 cloves of garlic, minced
1 can black beans, rinsed and drained
1 teaspoon chili powder
1/4 teaspoon sea salt (or to taste)
Juice from 1 lime
2 oz goat cheese, crumbled
1/4 cup pomegranate seeds
1/4 cup cilantro leaves
8 corn tortillas
Optional: your favorite hot sauce (my green jalapeno hot sauce went great with these)

How to make them:
1. Prepare all your ingredients and toppings. Heat a cast iron skillet (or another heavy skillet) over medium-high heat. Once it’s very hot, add the olive oil, shallots and garlic, and saute for 30 seconds, until fragrant. Add the brussel sprouts and sautee for about 5-7 minutes. Stir only occasionally so the sprouts have time to get a nice little char going.
2. Add the black beans and season with the chili powder, salt, and lime juice. Saute for another 2 minutes, taste and add additional seasoning as needed.
3. Heat your corn tortillas on a grill pan, griddle, or in the microwave. Fill the tortillas with a generous scoop of the brussel-bean mixture and top with cilantro leaves, pomegranate seeds, and goat cheese. Drizzle with hot sauce (if using) and enjoy!
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So grab a sweater, put on a scarf and pick up some brussel sprouts. Fall is officially here, and I’m not mad about it.
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Also, I’m planning on upping my instagram game–follow me at cooktush for all my newest photos and recipes!

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