Black Bean Brussels Sprouts Tacos
jalapeno extra virgin olive oil
trimmed and cut in half
no salt added black beans
drained and rinsed
plus more for garnish
Diced white onion
Chili lime mayo
Preheat over to 400°F. Line a large baking sheet with parchment paper or foil.
Place brussels sprouts on baking tray. Drizzle with 2-3 tablespoons oil. Season with chili powder and cumin, toss to coat.
Roast 20-25 minutes until tender. Remove from over, set aside.
Heat remaining oil a large skillet over medium heat.
Add onion and jalapeno, sauté 2-3 minutes. Mix in garlic, cook 1-2 more minutes until soft.
Stir in black beans, cook 1-2 minutes. Add stock, stir to combine. Reduce heat to medium low, simmer 5-6 minutes.
Remove from heat. Stir in lime juice and 2-3 tablespoons chopped cilantro.
Heat tortillas, add desired amount of beans and brussels sprouts. Add toppings, serve immediately.