Sheet Pan Tacos with Crispy Brussels Sprouts

Name: Sheet Pan Tacos with Crispy Brussels Sprouts
Cuisine: Latin American, American, Mexican
Ingredients: 1.5 lbs Brussel sprouts; 2 LG shallots; 16 corn tortillas; 1 c quinoa; 1c low sodium vegetable broth; 3 tbsp evoo; Salt and pepper; 1 tbsp nutritional yeast; 2 tsp Chili powder; 2 tsp Ground cumin; 1 tsp paprika; .5 tsp garlic powder; .25 tsp cayenne pepper; 15oz can low sodium black bean; .5c mayonnaise; 1 tsp Sriracha; 1 lime; salt and pepper

9 steps

Serve with Pico de Gallo and Pickled Red Onions. Use a mix of different tortillas, you can't go wrong.

Updated at: Tue, 22 Oct 2024 15:09:33 GMT

Ingredients

8 servings

1.5 lbsBrussel sprouts

2shallots

16corn tortillas

1 cquinoa

1 clow sodium vegetable broth

3 TbspEVOO

salt

pepper

1 Tbspnutritional yeast

2 tspchili powder

2 tspground cumin

1 tsppaprika

½ tspgarlic powder

¼ tspcayenne pepper

15 ozlow sodium black bean

can

Sriracha Mayo

½ cmayonnaise

1 tspsriracha

1lime

salt

pepper

Instructions

Tacos

Step 1

Preheat oven to 425F. Line a baking sheet with parchment paper.

Step 2

In sauce pan over medium heat, toast quinoa, stirring frequently, until lightly browned and fragrant, 3-5 minutes. Add broth and .5c water. Raise the heat to high and bring to boil. Reduce heat to low, cover, and cook until the liquid has been absorbed, 15-20 minutes.

Step 3

Meanwhile, in a large bowl, combine the brussel sprouts, 2 tbsp oil, salt, and pepper and mix well. Spread the sprouts over the baking sheet and roast for 15 minutes. Remove from oven and set aside.

Step 4

Reduce temperature to 400F.

Step 5

In a large bowl, combine nutritional yeast, chili powder, cumin, paprika, garlic powder, salt, and pepper. Mix well.

Step 6

Add cooked quinoa, black beans, shallot, pico de gallo, and 1 tbsp oil. Spread mixture over the parchment lined baking sheet. Roast for 15 minutes, then remove from oven, flip, and return mixture and brussel sprouts to oven for 15 minutes.

Step 7

Wrap tortilla in foil and place in oven for 10 minutes.

Sriracha Mayo

Step 8

Combine the ingredients in a bowl and mix well.

To Serve

Step 9

Top each tortilla with 3-4 spoonful each of the quinoa and brussel sprouts. Serve with additional pico de gallo, sriracha mayo, and pickled red onion.