Brussels Sprout and Kale Tacos

Brussel Sprout and Kale Taco

Brussels Sprout and Kale Tacos

I learnt how to make this delicious vegan recipe from my daughter one Christmas when she was home visiting. And, I have to admit that it is one of the best Brussels sprout recipes that I have ever tasted. The white bean puree perfectly complements the sautéed vegetables and the sliced avocado takes it over the top! The best part of this recipe is that you don't have to use it all in a taco. The white bean puree can be used as a delicious alternative to mayonnaise for a sandwich spread and the veggies can be just served as a beautiful side dish.
YIELD : 10 tacos
5 from 1 vote
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course dinner, lunch
Cuisine American, Canadian
Servings 10 tacos
Calories 151 kcal


  • large fry pan
  • food processor or blender


Veggie filling:

  • 3 cups Brussels sprouts chopped
  • 5 cups kale stemmed and chopped
  • 4 large shallots or substitute 1 cup chopped red onion
  • 1 teaspoon red pepper flakes
  • 1 tablespoon lime juice
  • 2 tablespoons grapeseed oil or substitute another mild tasting oil or olive oil
  • teaspoon kosher salt or substitute regular table salt
  • teaspoon ground black pepper

White kidney puree:

  • 2 540 ml cans white kidney beans drained and rinsed
  • 4-6 tablespoons olive oil start with 4 tablespoons and add addition oil to the desired texture and consistency
  • 3 cloves garlic
  • 2 tablespoons white wine vinegar
  • 2 tablespoons lime juice or substitute lemon juice
  • ½ teaspoon red pepper flakes
  • 1 cup cilantro chopped or substitute parsley
  • ¼ teaspoon kosher salt or substitute regular table salt
  • ¼ teaspoon pepper

Shells and toppings:

  • 1 avocado peeled and sliced
  • 10 hard taco shells


Make the white kidney bean puree :

  • Strain the white kidney beans and rinse with cold water. Add half of the white kidney beans to the food processor. Add the olive oil, white wine vinegar, lime juice, garlic and red pepper flakes, salt and pepper.
  • Blend the mixture well. Add the remaining kidney beans and cilantro and blend until smooth and creamy.

Make the veggie filling:

  • To a large frying pan, add the grapeseed oil and heat to medium-high. Add the shallots and sauté for 2 minutes.
  • Add the Brussels sprouts and sauté for 10 minutes. Add the kale and cook until wilted, about 2 minutes. Add the lime juice and red pepper flakes and cook for 1 additional minute. Season with salt and pepper.

Assemble the tacos:

  • To assemble the tacos, spread 2-3 tablespoons of white kidney puree on the bottom of the taco shell. Top with the sautéed vegetables and then with some sliced avocado.


You will have some leftover white bean spread. Use it as a substitute for mayonnaise in your favourite sandwich or wrap.


Serving: 1-tacoCalories: 151kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 2gTrans Fat: 1gSodium: 118mgPotassium: 427mgFiber: 3gSugar: 2gVitamin A: 3775IUVitamin C: 68mgCalcium: 73mgIron: 1mg
Keyword Brussels sprouts, kale, shallot, taco, vegan, white kidney beans
Tried this recipe?Let us know how it was!

2 Replies to “Brussels Sprout and Kale Tacos”

  1. 5 stars
    Made this tonight and it was excellent! The flavours in the bean puree were so good Clare and I are planning on having it on a grilled veggie sandwich tomorrow. Another Big Win Recipe!

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