These Maple Chipotle Brussels Sprout Tacos might be your new favorite way to stuff a tortilla. They’re smoky and spicy with a little bit of sweetness, and they’re just waiting to be your next vegan dinner!
Meat-free tacos are my favorite lately. I can’t believe all the hearty and flavorful vegetable-forward recipes out there that use ingredients like tofu, tempeh, quinoa, roasted cauliflower, fried avocado, mushrooms, spiced lentils, and pulled jackfruit as perfect stand-ins for beef or chicken. These Brussels sprout-filled tortillas are just another example of how truly versatile the infamous taco really is! I hope you enjoy them!
What You Need
Tacos
- Brussels Sprouts
- Pickled Onions
- Black or Refried Beans
- Corn on the Cob
- Tortillas
Maple Chipotle Sauce
- Chipotle Peppers + Adobo Sauce
- Maple Syrup
- Garlic
- Shallot
- Rice Wine Vinegar
- Salt, Cumin, Chili Powder, & Smoked Paprika
Lemon Crema
- Vegan Sour Cream
- Lemon Juice & Zest
- Garlic
- Sea Salt
Let’s Make These Tacos
Pickled red onions: In a small saucepan, stir together the vinegar, water, salt, and sugar. Cook over medium-high heat until the mixture reaches a simmer and the sugar has dissolved. Pour mixture over thinly sliced onions and peppercorns that have been packed into a small mason jar. Let the pickled onions cool to room temperature while you prepare the rest of the ingredients.
For the lemon crema: Stir together all ingredients and let chill in the fridge until ready to serve.
To make the maple chipotle sauce: Sauté diced shallot and garlic in a little olive oil. To a blender, add chipotles, Adobo sauce, rice wine vinegar, maple syrup, sautéed shallot and garlic, and spices and blend until creamy.
Prepare the corn (if using fresh corn on the cob): Char the ears of corn in a cast-iron skillet over medium-high heat for about 15 minutes, rotating every 5 minutes, or until there’s an even char on all sides. Once cool enough to handle, slice off the kernels.
Prepare the Brussels sprouts: Wash, de-stem, and slice Brussels in half lengthwise. Heat a large cast-iron skillet over medium-high heat and then add oil. Once the oil is hot, add Brussels sprouts, cut-side down in a single layer, and cook for about 3-4 minutes, or until they develop a nice caramelization. Toss quickly and transfer to the oven for another 5-10 minutes, or until perfectly tender. Remove from the oven, pour in the maple chipotle sauce, and toss to coat.
More Recipes
Sweet Potato Bowl with Cilantro-Lime Cashew Cream
Chili Beans and Rice with Chipotle Cashew Cream
Creamy Fajita Soup with Roasted Peppers and Onions
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make these tacos and share them with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
Maple Chipotle Brussels Sprout Tacos
Ingredients
Tacos
- 12 Ounces Brussels Sprouts (4-5 cups) Halved
- 1 tablespoon Avocado or Olive Oil
- 1 15-Ounce Can Black Beans – Drained and Rinsed
- 2 Ears Corn – Shucked Or, frozen or canned corn
- 1 Shallot Diced
- 4 Garlic Cloves Minced
- 2 tablespoon Rice Wine Vinegar
- 2 Chipotle Peppers in Adobo Sauce + 2 tablespoon Adobo Sauce
- 2 tablespoon Maple Syrup
- ½ Tsp Each: Salt, Cumin, Chili Powder, Smoked Paprika
Pickled Red Onion
- 1 Red Onion Thinly Sliced
- ½ Cup Water
- ½ Cup White or Apple Cider Vinegar
- 1 tablespoon White Sugar
- 1 teaspoon Salt
- ½ teaspoon Whole Peppercorns (Optional)
Lemon Crema
- ½ Cup Vegan Sour Cream
- 1 tablespoon Lemon Juice + 2 teaspoon Lemon Zest
- ¼ teaspoon Salt
- 1 Garlic Clove Minced
Instructions
Pickled Red Onions
- In a small saucepan, stir together the vinegar, water, salt, and sugar. Cook over medium-high heat until the mixture reaches a simmer and the sugar has dissolved. Pour mixture over thinly sliced onions and peppercorns that have been packed into a small mason jar. Let the pickled onions cool to room temperature while you prepare the rest of the ingredients.
Lemon Crema
- Stir together all ingredients and let chill in the fridge until ready to serve.
Tacos
- Prepare the corn (if using fresh corn on the cob): Char the ears of corn in a cast-iron skillet over medium-high heat for about 15 minutes, rotating every 5 minutes, or until there's an even char on all sides. Once cool enough to handle, slice off the kernels.
- Make the maple chipotle glaze: Sauté diced shallot and garlic in a little olive oil over medium heat for about 2-3 minutes. To a blender, add chipotles, Adobo sauce, vinegar, maple syrup, sautéed shallot and garlic, and spices and blend until creamy.
- Prepare the Brussels sprouts: Preheat the oven to 400°F. Wash, de-stem, and slice Brussels in half lengthwise (or into quarters if large). Heat a large cast-iron skillet over medium-high heat and then add oil. Once the oil is hot, add Brussels sprouts, cut-side down in a single layer, and cook for about 3-4 minutes, or until they develop a nice caramelization. Toss quickly and transfer to the oven for another 5-10 minutes, or until perfectly tender. Remove from the oven, pour in the maple chipotle sauce, and toss to coat.
- Load grilled tortillas with Brussels sprouts, beans, charred corn, lemon crema, and pickled red onions. If desired, add more toppings like fresh cilantro, sliced jalapeños, avocado, and pepitas!
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