crisp kale + brussels sprout tacos with avocado + a white bean "creama" // vegan

The other day I had lunch with my dear friend, Laura. We had tacos here. They were awesome. 

Our waitress insisted that we order a side of brussels sprouts with the tacos. I am never one to turn down brussles sprouts. The brussles sprouts were awesome. 

When I was eating the tacos, I wished that the brussels sprouts were in the tacos. So the next day I made myself some brussles sprout tacos. Brussels sprout tacos are AWESOME. 

The End. 

 

crisp kale + brussels sprout tacos with avocado + a white bean "creama" 

makes
several tacos

ingredients

1 large shallot, sliced
1 tablespoon of grapeseed oil (or another high-heat oil)
2 cups of brussels sprouts, thinly sliced lengthwise
4-5 kale leaves, stalks removes, and finely chopped
the juice of 1/2 of a lime
salt + pepper + red pepper flakes
1 avocado, chopped 

6-8 small soft taco tortillas (if you want this recipe to be gluten-free, find a brand that states it is gluten-free, or you can also make your own)

for the white bean creama:
1 16oz can of canellini beans
1 small clove of garlic, minced
3 tablespoons of extra virgin olive oil 
1 tablespoon of white wine vinegar
a large pinch of cilantro leaves, chopped
salt + pepper + red pepper flakes, to taste
optional - a small squeeze of lime juice
1 tablespoon or so of water (if you need to thin it out a little) 

method

• Start by making the white bean creama. Place all of the ingredients into a blender and blend until smooth. Add water if you need to thin it out a little, but not too much because you do not want it to be runny. Taste and adjust the seasoning accordingly. 
• Place the oil in a large cast iron skillet over medium heat. Add the shallots and cook for 1-2 minutes. Then add the brussels sprouts. Cook for 8-10 minutes, until brown, stirring occasionally. 
• Add in the kale and season with the salt, pepper, and red pepper flakes. Stir everything and then add the lime juice. Stir again and cook for a couple of minutes until the kale has wilted. Remove from the heat, toss in the chopped avocado and set aside in a separate bowl. 
• If you like, you can lightly toast the tortillas in a small frying pan. I do this over low heat for a few minutes on each side until they are a light brown. 
• Serve warm with a smear of white bean creama on the tortilla as the base and the brussels and kale on top. 

Comments

[Amanda]

I made these last night for dinner, they were absolutely fabulous! Thank you for posting this recipe! I just might make them again tonight for dinner. The crema totally makes the dish.

[Jodi]

That's awesome!! So happy to hear they were a hit!

[Allysun]

I just made these tonight for dinner and they were delish. Never ceases to amaze me what we can do with vegetables and how amazing they can tastes. Thanks for sharing this!