dinner · lunch · Peruvian-inspired
Aji-Lime Black Bean & Brussels Sprout Tacos
Tangy tacos with black bean, brussels sprout, and an aji-lime finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 2 cups black bean, drained and rinsed
- 4 cups brussels sprout, halved
- 1 tbsp olive oil
- ½ tsp salt
- 3 tbsp lime juice
- 1 tsp cumin
- 1 tbsp aji amarillo paste
- 8 corn tortilla, warmed
- 2 cups cabbage
Equipment
Large skillet
How to make it
- 1
Heat the olive oil in a large skillet; cook the black bean with the brussels sprout, salt, and lime juice, cumin, aji amarillo paste. Cook until the black bean is hot and the vegetables are tender.
- 2
Warm the corn tortillas and divide them among plates.
- 3
Fill each corn tortilla with the black bean and brussels sprout mixture, then finish with cabbage.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegan, vegetarian.
Contains wheat. Packaged ingredients can vary, so check labels and cross-contact information.