Crispy Brussels Sprouts, Kale and Mushroom Tacos with Pineapple Guacamole

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October 22, 2016

Recipe by Purely Elizabeth


2 tbsp coconut oil

2 cloves garlic, minced

1 cup chopped onions

2 cups mushrooms

4 oz Brussels sprouts, shredded

1 bunch of kale, de-stemmed and chopped

1 lime

1 tsp chili powder

1/2 tsp cumin

1 (15-oz) can refried vegetarian beans

corn tortillas

Pineapple Guacamole:

2 avocados

2 cloves garlic, minced

1/4 cup cilantro, chopped

1 tbsp olive oil

Himalayan sea salt, to taste

1 lime, juiced

1/2 lemon, juiced

1 tbsp adobo sauce

1/2 cup pineapple, chopped


1Heat oil over medium heat.

2Add garlic and cook until fragrant, about 2 minutes.

3Stir in onions, mushrooms, Brussels sprouts, and saute for 7–10 minutes.

4Add kale, juice of lime, chili powder and cumin. Continue to saute until kale is wilted, another 3–5 minutes.

5In a separate skillet, heat refried beans. Meanwhile, make the guacamole.

6Mash avocado and add garlic, cilantro, olive oil, sea salt, lemon, lime, adobo sauce, and pineapple. Stir to combine.

7To serve, heat corn tortillas then spread a layer of refried beans on tortillas followed by a spoonful of the vegetable mixture. Top with guacamole and serve.


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