Ingredients
1tbspolive oil
1smallwhite onionpeeled and diced
1lbbrussels sproutshalved and ends trimmed off
3pcpoblano pepperscored and diced
2clovesgarlicminced
15ozblack beansrinsed and drained
corn tortillas
crumbed queso fresco
1largeavocadoripe, peeled and pitted
1cupfresh cilantro leavesloosely-packed
½cupsour cream
2tbsplime juice
½tspsalt
¼tspground cumin
¼ – ½tspwater
Preparation
Heat oil in a large saute pan over medium-high heat.
Add onion and saute for 3 minutes, stirring occasionally. Add brussels sprouts, poblano peppers and garlic, and stir to combine.
Continue sauteing for 4 to 5 more minutes, stirring occasionally, until the brussels sprouts are softened and cooked through.
Stir in the black beans and cook for 1 more minute to warm through. Remove pan from the heat and set aside.
Meanwhile, as the veggies are sautéing, make the sauce.
Place all ingredients except the water in a blender or food processor and pulse until smooth.
Add in the water ¼ cup at a time until the sauce reaches your desired consistency. Serve with the tacos immediately.
Once ready to assemble the tacos, place the 3 to 4 tortillas on a plate covered with a damp paper towel and microwave for 10 to 20 seconds until they are warmed through.
Remove the tortillas, and fill them with a few spoonfuls of the brussels sprouts filling, a heaping spoonful of sauce, and a few pinches of the crumbled cheese. Repeat with the remaining tortillas and ingredients.
Serve warm, garnished with extra lime wedges for serving if desired.
