Calling all veggie lovers! Are you ready for a great seasonal taco that will blow your taste buds away? Then you are going to go nuts over these Black Bean Brussels Sprouts Tacos full of rich southwest inspired flavors.
What happens when yo combine Meatless Monday with Taco Tuesday? You get an abundance of flavorful dinner options, especially when you give seasonal brussels sprouts a southwest kick!
Black Bean Brussels Sprouts Tacos
One big change I have to adjust to in Ohio is what produce is in season and when. I’m pretty darn spoiled because we have year round farmers markets in Arizona with access to a big variety of produce. In Ohio they have changing seasons which obviously has an impact on local fruits and vegetables.
As much as I would like to shop for produce exclusively from the markets, the season is winding down. That means I’ve been shopping at my neighborhood real food store for ingredients, like the sprouts in these Black Bean Brussels Sprouts Tacos!
This recipe has been rolling around my head for quite some time, and now I am kicking myself for not making them sooner! Paul isn’t the biggest fan of meatless dishes, but I am working on big. Luckily these tacos are so hearty and flavorful he really didn’t have a leg to stand on!
You will notice I used a jalapeno extra virgin olive oil for the sprouts. We still support our Arizona small business friends and I love the oils and vinegar from Queen Creek Olive Mill. You can shop them here. This isn’t sponsored, we just love them!
The only other thing I will say about this Black Bean Brussels Sprouts Tacos recipe is that the beans are absolutely DYNAMITE! So far I’ve made them 3 times for veggie bowls, more veggies tacos, and once for a late night nacho incident!