Brussels Sprouts and Chickpea Tacos (Purple Tacos)
Heat skillet over medium heat. Drizzle olive oil in the pan and add the chopped Brussels
sprouts. Cook for about 10 minutes (uncovered).
Add onion and bell pepper. When onions are caramelized and Brussels sprouts are tender, mix in the purple cabbage, chickpeas and seasonings. Add a dash of water if it begins sticking.
Gently heat through.
Use taco shells at room temp or warm shells in a skillet or oven, as directed on package.
Assemble tacos, drizzle with Tahini-Cholula Sauce and garnish with fresh jalapeño, lime wedge and sliced avocado.
Ingredients
Directions
Heat skillet over medium heat. Drizzle olive oil in the pan and add the chopped Brussels
sprouts. Cook for about 10 minutes (uncovered).
Add onion and bell pepper. When onions are caramelized and Brussels sprouts are tender, mix in the purple cabbage, chickpeas and seasonings. Add a dash of water if it begins sticking.
Gently heat through.
Use taco shells at room temp or warm shells in a skillet or oven, as directed on package.
Assemble tacos, drizzle with Tahini-Cholula Sauce and garnish with fresh jalapeño, lime wedge and sliced avocado.