These crispy vegan Brussels sprouts tacos are super simple to make and come together in one pan. If you want a more filling meal, make the cumin-smashed white beans to add extra flavour and protein to make this easy plant-based meal even more satisfying.
In a small bowl, mash together the white beans, oil, salt, pepper, cumin, garlic powder, lemon and a bit of hot sauce. Taste and adjust salt, lemon or hot sauce as you wish. Set aside.
Heat up a large nonstick skillet over medium high heat with the 2 tablespoons (30ml) of oil. Place Brussels sprouts, cut side down, in skillet and cover for 2-4 minutes, until sprouts are crispy and browned on the bottom. If your sprouts are smaller, definitely check at 2 min just in case!
When browned, turn heat down to medium. Turn sprouts over (cut side up) and sprinkle generously with salt and pepper and cook until other side is browned about 2-3 min. Remove to a platter and set aside.
In the same pan on medium, add hashbrowns and cook according to package directions until browned and crispy, about 5-10 minutes. Season with salt and pepper. Add to platter.
Turn heat down to medium low and gently warm smashed beans. Turn off heat.
To assemble, spread tortillas with mayo (like I said, don't skip this step!). Add a scoop of smashed beans, some hashbrowns, and Brussels sprouts. Top with hot sauce, pickled jalepenos and greens as you wish!
I love serving these with halved sprouts, the way they did at the restaurant but if you like, try roughly chopping the sprouts after they're cooked so they're a bit easier to munch in the tacos.