Vegetable Tacos

When I lived in NYC, there was an amazing taqueria in the west village that served the most innovative tacos, salsa and margaritas. This recipe is inspired by my many restaurant visits and festive nights spent at Empellon Taqueria.

CRISPY BRUSSELS SPROUTS, KALE + MUSHROOM TACOS with pineapple guacamole vegan, gluten-free 2 tbsp coconut oil 2 cloves garlic, minced 1 cup chopped onions 2 cups mushrooms 4 oz Brussels sprouts, shredded 1 bunch of kale, de-stemmed and chopped 1 lime 1 tsp chili powder 1/2 tsp cumin 1 (15 oz) can refried vegetarian beans corn tortillas Pineapple Guacamole: 2 avocados 2 cloves garlic, minced 1/4 cup cilantro, chopped 1 tbsp olive oil Himalayan sea salt, to taste 1 lime, juiced 1/2 lemon, juiced 1 tbsp adobo sauce 1/2 cup pineapple, chopped Heat oil over medium heat. Add garlic and cook until fragrant, about 2 minutes. Stir in onions, mushrooms, brussels sprouts, and saute for 7-10 minutes. Add kale, juice of lime, chili powder and cumin. Continue to saute until kale is wilted, another 3-5 minutes. In a separate skillet, heat refried beans. Meanwhile, make the guacamole. Mash avocado and add garlic, cilantro, olive oil, sea salt, lemon, lime, adobo sauce, and pineapple. Stir to combine. To serve, heat corn tortillas then spread a layer of refried beans on tortillas followed by a spoonful of the vegetable mixture. Top with guacamole and serve.