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Southwestern Brussels Sprouts Recipe

Southwestern Brussels Sprouts with Black Beans and Corn…Spruce up sautéed Brussels sprouts by adding a southwestern twist! 144 calories and 3 Weight Watchers SmartPoints
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Side Dishes
Cuisine: Southwestern
Keyword: Gluten Free, Vegan, Vegetarian
Servings: 6 Servings
Calories: 144kcal



  • Cut each Brussels sprout in half through the root, then thinly slice crosswise. Set aside.
  • Heat 2 teaspoons olive oil in a large nonstick skillet set over medium heat.
  • Add the onion and bell pepper. Cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes.
  • Add the garlic, cumin, chili powder, paprika, salt and pepper, and cook for 1 minute.
  • Add the remaining 1 teaspoon of olive oil to the skillet. Stir in the sliced Brussels sprouts. Cook until the Brussels sprouts are bright green and just tender, about 4 minutes.
  • Stir in the black beans, corn, lime juice and cilantro. Serve.


Weight Watchers Points: 3 (SmartPoints), 3 (Points+), 2 (Old Points)


Serving: 1Cup | Calories: 144kcal | Carbohydrates: 23.8g | Protein: 7.8g | Fat: 3.1g | Saturated Fat: 0.4g | Sodium: 122mg | Potassium: 547.5mg | Fiber: 8.5g | Sugar: 4.6g