These were good... not a huge fan of the corn tortilla. Dang gluten-free requirements!
Source: Pinch of Yum | Makes: 6-8 tacos | Time: 30 min
Changes: didn't include the corn recipe; didn't use cheese; used infused EVO
Ingredients
Brussels Sprouts
1lb #BrusselsSprouts, shredded
1 tbsp taco seasoning
Salt and chili infused olive oil
Chimichurri Sauce
1 packed cup each cilantro
1/4 cup each water
1/4 olive oil
1/4 cup sunflower seeds
1 clove garlic
1/2 tsp salt
4 tbsp lime
To Assemble
Corn tortillas (this makes the recipe gluten-free)
1 can #corn, warmed up
1 can black #beans, rinsed, drained, and warmed up with the corn
Instructions
Saute the brussels sprouts and taco seasoning with a little olive oil and salt until softened and yummy.
Meanwhile blend up the chimichurri sauce and warm up the corn and black beans.
Then assemble the tacos. I made the beans and corns the base, then added the sprouts, and topped them with the sauce.
Enjoy!