Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.
In a medium bowl, stir together the chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.
Place a large sauté pan over moderate heat, and warm the coconut oil. Add the Brussels sprouts and the seasoning mixture and cook until the Brussels sprouts soften and wilt slightly (about 5 minutes).
Add the beans, lower the heat to low, and cook, stirring often, until the beans are heated through (about 3 minutes).
In a small bowl, use a fork to mash the avocados and lime juice into a creamy paste. Add the chia seeds and stir to combine.
Spread a thin layer of the avocado mixture on each tortilla then top with the Brussels sprout–bean mixture. Roll up the tortillas, tucking the sides in as you roll.