Description
These crispy, cheesy taquitos transform humble Brussels sprouts into addictive comfort food with smoky Mexican spices and perfectly melted cheese. Even Brussels sprouts skeptics will be asking for seconds!
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes | Servings: 4
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved (choose smaller ones if possible)
- 1 tablespoon olive oil (don’t skimp on this)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (this is the secret ingredient)
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- 8 small flour tortillas (6–8 inch size works best)
- 1 cup shredded Monterey Jack cheese (freshly shredded melts better)
- 1/4 cup salsa for serving
- 1/4 cup sour cream for serving
- Fresh cilantro for garnish
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper—don’t skip this step.
- Toss halved Brussels sprouts with olive oil, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper until every piece is well-coated.
- Spread seasoned Brussels sprouts in a single layer on the prepared baking sheet—don’t crowd them or they’ll steam instead of roast.
- Roast 20-25 minutes until tender and edges are caramelized and crispy, shaking the pan halfway through for even browning.
- Remove from oven and let cool slightly while you reduce oven temperature to 375°F.
- Place a small amount of roasted Brussels sprouts and shredded cheese in the center of each tortilla—don’t overfill or they’ll be hard to roll.
- Roll tortillas tightly and place seam-side down on a clean baking sheet.
- Bake 15-20 minutes until tortillas are golden brown and crispy and cheese is melted and bubbly.
- Serve immediately with salsa and sour cream, garnished with fresh cilantro.
Nutrition Information (Per Serving):
- Calories: 245
- Carbohydrates: 28g
- Protein: 11g
- Fat: 11g
- Fiber: 6g
- Sodium: 420mg
- Vitamin K: 180% DV (Brussels sprouts are nutrition powerhouses!)
- Vitamin C: 85% DV
Notes:
- Don’t rush the roasting—properly caramelized Brussels sprouts are the key to success
- Let the Brussels sprouts cool completely before assembling or your tortillas will get soggy
- Every oven runs differently, so watch for golden, crispy edges on your taquitos
- Warm your tortillas slightly if they seem stiff for easier rolling
Storage Tips:
- Best eaten fresh and crispy from the oven
- Leftover taquitos can be reheated in a 350°F oven for 5-8 minutes to re-crisp
- Store roasted Brussels sprouts separately in the fridge for up to 3 days
- Don’t microwave leftovers—you’ll lose that essential crispiness
Serving Suggestions:
- Appetizer style: Cut each taquito in half and serve with multiple dipping sauces
- Light dinner: Serve with a fresh green salad and lime wedges
- Game day: Set up a toppings bar with guacamole, hot sauce, and pickled jalapeños
- Party food: Make mini versions using smaller tortillas for bite-sized appetizers
Mix It Up (Recipe Variations):
- Spicy Version: Add diced jalapeños to the Brussels sprouts before roasting
- Bacon Lovers: Crumble cooked bacon into the filling for extra richness
- Cranberry Twist: Add dried cranberries to the roasted Brussels sprouts for sweet-tart flavor
- Different Cheese: Try sharp cheddar or pepper jack for more complex flavors
What Makes This Recipe Special:
These Brussels sprouts taquitos showcase the transformative power of proper roasting technique combined with bold Mexican spices. By caramelizing the Brussels sprouts until sweet and nutty, then wrapping them with melted cheese in crispy tortillas, this recipe proves that vegetables can be just as satisfying as traditional comfort foods while delivering incredible nutrition.