There is no end to the creativity you can introduce to the taco.  I am always looking for new ways to incorporate lots of vegetables onto the table.  I love this combination of flavors.  I added quest fresco to my tacos, but if you were wanting a vegan version, the cheese could easily be eliminated.

Serves 4-6


For Refried beans:

  • 1 1/2 cups black beans, dried
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 1 bayleaf
  • 2 dried ancho chilis, seeded and stemmed, copped into small pieces
  • 3 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 3 tablespoons olive oil
  • juice of one lime
  • kosher salt and pepper to taste

For Vegetarian Tacos:

  • 8-12 Mexico City tacos ( 6″ in diameter), corn or flour
  • 8 oz shaved brussel sprouts
  • 3 cups frozen corn
  • 1 red pepper, small dice
  • 1 small jalapeño, thinly sliced garnish
  • 3 teaspoons cumin
  • 1 teaspoon coriander
  • cilantro for garnish
  • 1 cup crumbled quest fresco
  • 4 -5 tablespoons olive oil
  • kosher salt and pepper to taste

Salsa Verde:

  • 10 tomatillos
  • 1 white onion, thickly sliced
  • 4 cloves garlic
  • 1 large bunch cilantro
  • 2 tablespoons or so olive oil
  • kosher sal and pepper
  • 3 teaspoons cumin
  • juice of 1/2 lime


For Beans: Soak beans according to package directions.  Boil for about 1 1/2 – 2 hours in about 6 cups of water along with bayleaf and chilis until quite tender.  Drain and discard bayleaf.  Reserve about a cup of boiling liquid  and set aside.  In a medium skillet, heat olive oil and sauté onions, garlic  on medium heat until tender and fragrant.  Add beans and remaining seasonings.  Using a food processor, pulse bean mixture to combine so it is not entirely smooth, but a smooth consistency.  Add some reserved cooking liquid if needed to make beans spreadable.

For Salsa Verde:  Preheat oven to 400.  While beans are cooking, place tomatillos, onion, garlic on large sheet pan.  Season generously with salt and pepper and toss with olive oil to coat.  Place in oven and roast for about 25 minutes until tomatillos and onions are charred and tender.  Once cool enough to handle, transfer to food processor and place roasted vegetables along with juices, cilantro, lime and cumin in the bowl.  Pulse until smooth and adjust seasonings to taste.  (salsa can be made ahead and refrigerated for about a week)

For Roasted Brussel Sprouts and Corn:  Preheat oven to 400.  Using the shaving attachment of your food processor, shave Brussel sprouts.  Spread out in a thin layer on a large sheet pan and toss with olive oil, salt pepper and  about 2 teaspoons of cumin and coriander.  Place in oven and roast for about 30 minutes, tossing occasionally allowing brussel sprouts to turn golden and acquire crispy edges.  Remove from oven and set aside.  In a medium skillet, add olive oil corn and red pepper. Sauté with salt pepper and 1 teaspoon of cumin for about 7 minutes on medium heat.  Exterior of corn will caramelize and turn golden on edges.  Once tender, remove from heat and adjust seasonings to taste.

Assemble Tacos: Gently heat tortillas if desired on a grill pan.  Spread two heaping spoonfuls of refried beans on tortilla.  Add shaved Brussel sprouts and a tablespoon or so of corn.  Drizzle with salsa verde and queso fresco.  Garnish with fresh cilantro, sliced jalapeño  and a squeeze of lime.  Serve alongside guacamole and chips and rice if desired.  Enjoy!