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Brussels and Pinto Tacos with Mango Salsa

Try these elegant Brussels and Pinto Tacos with Mango Salsa for a unique twist on tacos! A savory Brussels sprout and pinto bean filling pairs beautifully with a fresh, sweet mango salsa.
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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.

Notes

For a spicy version add 1-2 teaspoon minced habanero or jalapeno pepper.
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