Author Notes
http://veganizzm.com/spicy-korean-brussels-sprout-tacos/ —i
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Ingredients
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1 pound
Brussels sprouts, stems removed and sliced in half
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3 tablespoons
vegetable oil
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2 ounces
shiitake mushrooms (1 1/2 cups)
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1 teaspoon
chili powder
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1
15 oz can of black beans, rinsed
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2
limes
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1
avocado, sliced
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6″ flour or corn tortillas
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1/4 cup
chili garlic sauce or gochujang
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2 tablespoons
tamari
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1 tablespoon
apple cider vinegar
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3 tablespoons
dark brown sugar
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3
cloves garlic, minced (about 1 tablespoon)
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1 teaspoon
grated fresh ginger
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1 tablespoon
toasted sesame oil
Directions
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Preheat oven to 350*. Toss Brussels sprouts in 2 tablespoons vegetable oil (make sure they’re all coated lightly) and spread on a cookie sheet. Roast for 15-20 minutes, until crispy and slightly browned.
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Whisk all the sauce ingredients together. Once the Brussels sprouts are done, toss them in the sauce and set aside.
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Heat 1 tablespoon vegetable oil in a skillet and add the skiitakes. Sauté for 2-3 minutes, then stir in chile powder and juice of half the lime. Remove from heat and assemble tacos with Brussels sprouts, shiitakes, sliced avocado, black beans and remaining lime juice.
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