"Brussels Sprout burritos?!" you ask. "Heck YES!" I say!
Though these burritos are now a weeknight staple for me, when Eli (my boyfriend) first told me of a Brussels Sprout burrito I was more than wary. The idea sparked from a seasonal vegetable burrito he had enjoyed at a now-closed Mexican joint in NYC. One night instead of spending $13 each on burritos out we decided we should just make them ourselves. We loved our version so much that it has become our fall-back cheap and quick dinner!
Typically, we just do beans, onions, Brussels, and taco sauce, but we thought we'd blog-i-fy this recipe by adding some tasty vegan Jalapeño Havarti and subbing yellow onion for green. The results were outstanding. If you're craving a minimal effort; giant taste dinner - this is the one for you.
(yields 4 burritos, serves 2)
1.5 cups whole Brussels sprouts
1 bunch or about 3/4 cup green onions
1.5 cans vegetarian refried beans
3.5 oz or half wedge Daiya Jalapeño Havarti cheese
4 medium tortillas of choice
2 tbsp olive oil
2 tbsp taco sauce of choice
salt, pepper, garlic, sriracha, red chili pepper to taste
1. Wash and chop Brussels Sprouts into 1/4 inch slices
2. Chop green onions and separate white bulbs from bright green tops
3. Heat 1 tbsp of olive oil in a pan over medium heat. Add chopped white bulbs.
4. After two minutes, add Brussels Sprouts to pan. Add about 1/4 cup of water and allow to boil out.
5. Once the water has boiled out (your Brussels should be about halfway cooked) add a touch more olive oil and turn up heat. Allow sprouts to get brown and crispy. Reduce heat. You can season with garlic, sriracha, and soy sauce - if that's your thing.
6. While sprouts are finishing, heat refried beans in microwave or on stove top.
7. Chop Daiya wedge into bite-sized pieces to help melt quicker. Melt in microwave in 20 second increments stirring in between until cheese has become a melty dip.
8. Assemble burritos. Brown in pan with leftover oil if you desire.
9. Top burritos with melted Daiya, taco sauce, and the green tops of the onions.
|Allow water to cook out completely before adding oil to get Brussels Sprouts brown and crispy!|