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Chipotle Maple Brussels Sprout Tacos with Black Beans, Charred Corn, Pickled Red Onion, and Lemon Crema

Maple Chipotle Brussels Sprout Tacos

Allison Mulcahy
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 are just waiting to be your next vegan dinner!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Dairy-Free, Healthy, Plant-Based, Vegan
Servings 4 People
Calories 359 kcal

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!

Nutrition

Calories: 359kcalCarbohydrates: 59gProtein: 12gFat: 9gSaturated Fat: 3gTrans Fat: 1gSodium: 997mgPotassium: 1029mgFiber: 10gSugar: 19gVitamin A: 1409IUVitamin C: 82mgCalcium: 124mgIron: 4mg
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