Love and Roasted Mushroom and Brussels Sprout Tacos


Love&Grub: Roasted Mushroom and Brussels Sprout Tacos


Happy Monday!I have been so excited to share these tacos and what better day than Meatless Monday! ​I was inspired to make these tacos after I had Crispy Brussels Sprout tacos at a restaurant and decided I had to try them out for myself.

The restaurant made them with fried Brussels and tossed in a vinaigrette. They were so good! I decided to try these out with roasted Brussels and some roasted mushroom for an added depth of flavor and texture.

Love&Grub: Roasted Brussels and Mushroom Tacos

I love to use corn vs flour tortillas when I make tacos for a basically 2 reasons:
1) Flour tortillas tend to be larger in size so the portion is usually a little too big to have more than one or two tacos
2) They are too soft and get stuck in my teeth which just takes away from the food experience in my opinion!You can absolutely use flour tortillas, but try to get the smallest size they have available in order to fit the portion size. Either way, toasting the tortillas gives it a nice crunch and softens the tortilla so that it bends easier without breaking. These turned out so delicious!
They have a nice meaty texture from the mushrooms, spiced just right and served with a tangy and smokey chipotle crema made from Greek yogurt! Top it all off with a squeeze of lime juice for that added freshness to brighten it up.

Let’s get cooking!

Love&Grub: Roasted Brussels and Mushroom Tacos

Roasted Mushroom and Brussels Sprout Tacos
Servings: 4
Serving Size: 2 Tacos 
Ingredients8 corn tortillas
Refried beans (I buy Amy’s brand in a can, low sodium)
Fresh cilantro, for garnish
1 lime, sliced for garnishFor the Brussels
12oz (little less than 1 lb) of Brussels sprouts, thinly sliced
1&1/2 tbsp olive oil
1/2 tsp salt
Ground pepper, to taste

For the Mushrooms
4 large portabello mushroom caps, sliced 
1 tbsp olive oil
1/4 tsp chili powder
1/4 tsp ground cumin 
1/4 tsp smoked paprika
1/4 tsp garlic powder
1/2 tsp salt 
Ground pepper, to taste

Chipotle Crema
1/2 cup nonfat Greek yogurt
1/2 tbsp adobo sauce from can of Chipotles in Adobo Sauce
Pinch of salt, pepper and garlic powder

1. Preheat oven to 400 degrees. Using 2 different bowls, combine ingredients for Brussels sprouts and in the other, combine ingredients for mushrooms. 
2. Place them into baking sheets. Bake Brussel’s for 15 minutes, making sure to stir them at the 10 minutes mark.
3. Bake mushrooms for 16-20 minutes, flipping half way through the cooking time. 
4. In a small bowl, combine ingredients for chipotle crema. 
5. When the veggies have finished cooking, assemble tacos with about a tablespoon of refried beans, the veggies, a drizzle of crema and some cilantro and fresh squeezed lime juice!

Love&Grub: Roasted Brussels and Mushroom Tacos


Delicious and gorgeous!To make these vegan, you can opt out of the greek yogurt and use smashed avocado instead. These would also be good with some hot sauce on top, or some fresh sliced jalapeño.

As always, make it how you love it and I hope you enjoy!

Lots of LOVE,


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