Brussels Sprouts Tacos

Inspired by a visit to PEI's "Hopyard" restaurant. If you're ever in Charlottetown, you need to visit.

Ingredients:

(For 16 tacos)

Filling:

10 Brussels Sprouts, shredded.

1 can of pinto beans, drained, rinsed.

1 Red Pepper, diced.

1 Red Onion, diced.

2 Jalapeno peppers, fine diced.
1/2 cup frozen corn

3 tbsp olive oil

2 tbsp of cumin

1/2 tbsp oregano

1/2 tbsp chili powder

Clove of pressed garlic or

1/4 tbsp garlic powder

1/4 tbsp Balsamic vinegar

Salt and Pepper

Taco toppings as usual such as salsa, avocado, lettuce, tomatoes, sour creme, hot sauce, etc.
Thinly sliced red cabbage and green peppers are visually stunning and quite tasty as toppings!

Taco shells or soft tortillas as usual.

METHOD:

Preheat oven to 375°F

Shred sprouts by cutting off stem, and holding sprout between fingers cutting in rows across the length. Rotate the partially cut sprouts so your previous cuts are parallel to the cutting surface and cut in rows again. This will produce long strips.

Spread onto a baking sheet.

Drizzle balsamic vinegar over sprouts.

• Dice peppers, onions, and jalapenos, then spread over top of spouts with corn.

In a small pan, heat olive oil on medium-low heat, mix in cumin, oregano, chili powder, and garlic and heat through until spices become aromatic. Careful not to "deep fry" the spices, just heat them and let the flavours bloom. If the mixture gets pasty, add a bit more oil.

Add pinto beans to spice mixture, and toss until coated. 

Add beans and spices to the sprout mixture, and toss with hands until spices are well mixed into everything.

Ready for the oven

Bake in preheated oven for 30 minutes. The sprouts are done when the core pieces are just soft enough to bite through. Some of the edges will be charred. This is good!

Dress with your favourite toppings!