Brussels and Pinto Tacos with Mango Salsa
These Brussels and Pinto Tacos with Mango Salsa bring an elegant twist to classic tacos. The savory sautéed Brussels sprouts and pinto beans, seasoned with taco spices, create a hearty and flavorful filling, while the fresh mango salsa adds a refreshing sweetness and a burst of color. Topped with creamy avocado, scallions, and optional edible flowers or microgreens, these tacos make for a stunning, nutritious meal.
Perfect for casual gatherings or an elevated weeknight dinner, these tacos are a delightful balance of flavors and textures, sure to impress both family and friends.
Why You’ll Love Brussels and Pinto Tacos with Mango Salsa
- Unique Taco Filling: Brussels sprouts and pinto beans make these tacos hearty and distinct.
- Refreshing Mango Salsa: Adds sweetness, tang, and freshness to complement the savory filling.
- Customizable Garnishes: Add sour cream, scallions, or microgreens for a beautiful presentation.
- Easy and Nutritious: This recipe is packed with fiber, protein, and vitamins, making it both delicious and healthy.
What You Need to Make Brussels and Pinto Tacos with Mango Salsa
To make these vibrant tacos, you’ll need the following ingredients (exact measurements are in the recipe card below):
For the Salsa:
- Red onion, minced
- Mango, peeled and diced
- Fresh cilantro, chopped
- Persian cucumber, diced
- Lime juice
- Avocado, diced (added just before serving)
- Salt and pepper to taste
Optional: 1-2 teaspoons minced habanero or jalapeño for a spicy kick.
For the Tacos:
- Shredded Brussels sprouts
- Low-sodium pinto beans (canned or cooked)
- Reduced sodium taco seasoning
- Corn tortillas
- Mango salsa
- Optional toppings: vegan sour cream, thinly sliced scallions, edible flowers, or microgreens
How to Make Brussels and Pinto Tacos with Mango Salsa
- Prepare the Mango Salsa: In a bowl, combine the red onion, diced mango, cucumber, cilantro, and lime juice. Toss well. Add the diced avocado just before serving and season with salt, pepper, and additional lime juice if desired. For a spicy variation, add minced habanero or jalapeño.
- Cook the Brussels and Beans: Heat a large non-stick skillet over medium heat. Add the shredded Brussels sprouts, pinto beans, and taco seasoning. Sauté for 4-6 minutes, or until the Brussels sprouts have softened. Add water or vegetable broth as needed to prevent sticking.
- Assemble the Tacos: Divide the Brussels sprout and bean mixture among the taco shells. Top each taco with a generous spoonful of mango salsa.
- Garnish and Serve: Add optional toppings such as vegan sour cream, scallions, edible flowers, or microgreens for garnish. Serve and enjoy!
Commonly Asked Questions
Can I make these tacos gluten-free?
Yes, as long as you use gluten-free corn tortillas, these tacos are gluten-free.
What can I substitute for pinto beans?
Black beans or chickpeas work well as substitutes if you don’t have pinto beans on hand.
How can I add extra protein?
Add grilled tofu or tempeh slices for an additional protein boost.
Can I make these tacos ahead of time?
The filling and salsa can be prepared in advance, but it’s best to assemble the tacos just before serving for freshness.
What sides go well with these tacos?
Serve with a simple side salad, black bean soup, or rice for a complete meal.
Brussels and Pinto Tacos with Mango Salsa
Ingredients
For the Salsa:
- ¼ cup minced red onion
- 1 mangoes peeled and cut into small dice
- 2 tablespoons chopped cilantro stemmed
- 1 cup small diced Persian cucumber
- Juice of 1 limes
- 1 avocado peeled and small dice
- Salt and pepper to taste
For the tacos:
- 4 cups shredded brussels sprouts
- 1 15.5 ounce can low sodium or 1 ½ cups cooked pinto beans, drained and rinsed
- 1 tablespoon reduced sodium taco seasoning
- 1 cup mango salsa
- 8 6 – inch corn tortillas
- Vegan sour cream (optional)
- Scallions thinly sliced (optional) for garnish
- Edible flowers or microgreens (optional) for garnish
Instructions
- Heat a large non-stick skillet over medium heat. Add the brussels, pinto beans, and taco seasoning to the skillet and saute for 4-6 minutes until the brussels have cooked down in size. Add 2 tablespoons of water or vegetable broth to prevent the brussels from sticking, add more liquid as needed.
- Divide the mixture among taco shells and top with mango salsa. Garnish with tofu cream, scallions, edible flowers, or microgreens, if using.
Salsa
- Add the onion, mango, cucumber, cilantro, and lime juice to a bowl and mix to combine. Mix the avocado in right before serving. dice small and mix in right before serving. Add salt and pepper to taste, if desired. Add more lime juice, if desired.