Roasted Brussels & Grilled Veggie Tacos Recipe

Name: Roasted Brussels & Grilled Veggie Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spicy Ranch Sauce; 1 cup Pure Kraft Refrigerated Ranch Dressing; 2 Tbsp. hot pepper sauce; Roasted Brussels Sprouts; 1 gal. Brussels sprouts, separated into individual leaves; 2 Tbsp. vegetable oil; 1/2 tsp. kosher salt; Veggie Mix; 1 qt. grilled zucchini, medium diced; 1 qt. grilled yellow squash, medium diced; 1 qt. grilled portobello mushroom caps, medium diced; 2 tsp. fresh oregano leaves; 2 tsp. adobo seasoning; Cilantro-Onion Topping; 1/2 cup red onions, shaved; 2 Tbsp. fresh cilantro leaves; Taco assembly; 24 each flour tortillas (6-inch); 1-1/2 cups Kraft Shredded Monterey Jack Cheese; 24 slices avocado slices; 3 cups jicama, peeled, julienned

Servings: persons

Spicy Ranch Sauce
1 cup Pure Kraft Refrigerated Ranch Dressing
2 Tbsp. hot pepper sauce
Roasted Brussels Sprouts
1 gal. Brussels sprouts, separated into individual leaves
2 Tbsp. vegetable oil
1/2 tsp. kosher salt
Veggie Mix
1 qt. grilled zucchini, medium diced
1 qt. grilled yellow squash, medium diced
1 qt. grilled portobello mushroom caps, medium diced
2 tsp. fresh oregano leaves
2 tsp. adobo seasoning
Cilantro-Onion Topping
1/2 cup red onions, shaved
2 Tbsp. fresh cilantro leaves
Taco assembly
24 each flour tortillas (6-inch)
1-1/2 cups Kraft Shredded Monterey Jack Cheese
24 slices avocado slices
3 cups jicama, peeled, julienned

1
Spicy Ranch Sauce: Mix ingredients until well blended.
2
Refrigerate until ready to use.
3
Roasted Brussels Sprouts: Toss ingredients until evenly coated.
4
Spread onto parchment paper-lined half sheet pans.
5
Bake in 300 degrees F (150 degrees C) standard oven 15 min.
6
or until crisp.
7
Veggie Mix: Toss ingredients; set aside.
8
Cilantro-Onion Topping: Toss ingredients; set aside.
9
For each serving: Heat 1 tortilla.
10
Fill with 1/2 cup (125 mL) Veggie Mix, 1 tsp.
11
(5 mL) Cilantro-Onion Topping, 1 Tbsp.
12
(15 mL) cheese, 1 avocado slice, 1/2 cup (125 mL) Roasted Brussels Sprouts and 2 Tbsp.
13
(30 mL) jicama.
14
Drizzle with 2 tsp.
15
(10 mL) Spicy Ranch Sauce or serve sauce on the side.

2383

kcal

Calories

Fat

463

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Spicy Ranch Sauce, 1 cup Pure Kraft Refrigerated Ranch Dressing, 2 Tbsp. hot pepper sauce, Roasted Brussels Sprouts, and more.

Yes, Roasted Brussels & Grilled Veggie Tacos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Brussels & Grilled Veggie Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions