Not to brag...but these Brussel sprout black bean tacos are my best creation yet! They are slightly smokey from the spice mixture, tender and just a touch sweet from the cooked yellow onion! Serve with your favorite tortilla and add in thinly sliced radish or pickled red onion and top with some sliced avocado. If you're like me and you don't tolerate grain well top the Brussel sprout black bean mixture in a salad or in a half red pepper! Pro tip; lightly smash the avocado and pile the Brussel sprout and black bean mixture on top, so you never get a bite without the avocado!
Begin by sweating the onion and garlic in the olive oil over low-medium heat until onions are translucent and garlic is fragrant. (Careful not to burn the garlic!) Next, concentrate the seasonings on your onion and garlic while they sweat by adding 1/2 of the amount of each seasoning: salt, garlic powder, onion powder, chili powder, oregano, cumin and paprika. Add 3 Tbsp of water to get the seasonings to fully coat the onions and garlic. Next add your shredded brussel sprouts and cover for 5 minutes. While the brussels sprouts are cooking, drain your black beans in a colander and allow to dry out for 5 minutes prior to adding them to the mixture. Stir the brussel sprouts and add the other half of the spice mixture and ensure the brussels sprouts are fully coated. Lastly, add your black beans and cook for an additional 5-10 minutes.