bringing the love back to your relationship with food

Love and 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.

I typically love to use corn vs flour tortillas when I make tacos for a basically 1 main reason…
They are too soft and get stuck in my teeth which just takes away from the food experience, for me! 
 
You can absolutely use flour tortillas if that is what you prefer, however!
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!

Roasted Mushroom and Brussels Sprout Tacos

July 28, 2016

Roasted mushrooms and brussel sprouts, spiced to perfection and topped with a smokey crema!

By:

Ingredients
  • Taco Ingrediets:
  • 8 corn tortillas
  • Refried beans (I buy Amy's brand in a can)
  • Fresh cilantro, for garnish
  • 1 lime, sliced for garnish
  • --
  • For the Brussels:
  • 12oz 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
  • --
  • For the 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
Directions
  • Step 1 Preheat oven to 400 degrees. Using 2 different bowls, combine ingredients for Brussels sprouts and in the other, combine ingredients for mushrooms. 
  • Step 2 Place brussels and mushrooms onto separate baking sheets. Bake Brussel’s for 15 minutes, making sure to stir them at the 10 minutes mark.
  • Step 3 Bake mushrooms for 16-20 minutes, flipping half way through the cooking time. 
  • Step 4 In a small bowl, combine ingredients for chipotle crema. 
  • Step 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!

Delicious and gorgeous!

To make these vegan, you can opt out of the greek yogurt and use a non-dairy yogurt or just use smashed avocado instead. These would also definitely 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,

​Eva



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