Makes 4 servings

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

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. 

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

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 sour cream, scallions, edible flowers, or microgreens, if using.