Grilled Black Beans with Brussels Sprouts and Charred Lime Vinaigrette

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. While heating, pat the brussels sprouts dry and toss with 2 tablespoons olive oil, smoked paprika, cumin, salt, and pepper.

   Tip: Dry brussels sprouts crisp better on the grill; moisture prevents charring.

2. 2

   Place brussels sprouts cut-side down on the grill grates and cook for 5-7 minutes until deeply browned. Flip and grill the other side for 4-5 minutes until tender. Transfer to a plate.

   Tip: Don't move the brussels sprouts around; let them sit for nice caramelization.

3. 3

   Grill the red onion wedges for 3-4 minutes per side until softened and charred at the edges. Remove and chop into bite-sized pieces.

4. 4

   In a grill-safe cast iron skillet, combine drained black beans, minced garlic, and remaining 2 tablespoons olive oil. Place on the grill and stir occasionally for 8-10 minutes until heated through and slightly smoky.

   Tip: Using cast iron distributes heat evenly and gives the beans a subtle grilled flavor.

5. 5

   Char the limes directly on the grill grates, cut-side down, for 2-3 minutes until caramelized. Remove and juice them into a small bowl.

6. 6

   Whisk together the charred lime juice, minced jalapeño, and cilantro to create a vinaigrette. Season with salt and pepper to taste.

7. 7

   Lightly oil the tortilla strips and place them on the grill for 1-2 minutes per side until crispy and golden. Set aside.

8. 8

   Combine the grilled black beans, brussels sprouts, and red onions in a large serving bowl. Pour the lime vinaigrette over the vegetables and toss gently to coat.

   Tip: Toss just before serving to keep the tortilla strips crispy.

9. 9

   Divide the mixture among four plates and top with crispy tortilla strips and extra fresh cilantro.