I first had brussel sprouts a little over a year ago. I did not know what I was missing out on. They have become one of my favorite veggies. Thank you to whoever decided to bring them puppies to the forefront. Since then I have tried to incorporate them into lots of tasty dishes. Who knew those little gems are bursting with so much flavor? I love the robust earthy goodness the wonderful brussel sprout brings to the table so why not make tacos with them. So easy to create and even easier to devour.
Theses tacos are so tasty and easy to make (plus and plus). I mixed the brussel sprouts with some subtle flavors to offset the oomph the tiny sprouts have. The beans add a delicate creaminess while the onions offer a sweet balance to the tacos. Add a little bit of chile flakes for some heat and you go yourself a perfect balance of flavors. YUM.
WHAT YOU NEED:
– 2 cups of thinly sliced brussel sprouts;
– ½ onion, sliced;
-2 cloves of garlic, chopped;
-1 can of white beans, rinsed (great northern or cannellini work great);
– ¼ cup of white wine;
-honey or maple syrup (optional)
-pinch of chile flakes;
-corn tortillas for wrapping.
WHAT YOU DO:
In a large sauté pan heat oil on medium heat. Add onions and cook until they begin to turn translucent. Add brussel sprouts and crank heat up to medium-high. Sprinkle salt.
The goal is to get the sprouts nice and caramelized. Toss in garlic and beans and sauté for another minute or so. Deglaze the pan with the white wine, making sure to get all the brown bits from the bottom of the pan.
Add chile flakes and give a good stir. Next, using the back of a spoon, gently mash the beans slightly. The object is to flatten them without turning it into a paste (you are not making refried beans here). Add more salt if needed, add honey or maple syrup to round out the flavors and get to charring up some tortillas. Make tacos. Done.