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Vegetable Tacos With Chipotle Hummus

Yummy tacos or polenta rounds with healthy sauteed vegetables and chipotle hummus make a perfect meal or snack.
Course Main Course
Cuisine American
Keyword tacos, vegetables,
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 tacos or 12 polenta rounds
Calories 234kcal
Author Alkaline Recipes

Ingredients

Vegetables

  • 2 cups of mushrooms
  • 1 cup of red pepper chopped
  • ½ cup green onions
  • 2 cups of greens kale or spinach
  • 2 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon granulated garlic

Polenta

  • 18 oz pre cooked polenta
  • 1 tablespoon olive oil

Tacos

  • 6 corn tortillas
  • ½ avocado
  • 1 cup precooked brown/red rice. I use Seeds of Change.

Chipotle Hummus

  • 1 16 oz can of garbonzo beans
  • 3 cloves garlic
  • ¼ cup olive oil
  • 1 teaspoon sea salt
  • 1 tablespoon Mrs. Dash Southwest Chipotle seasoning
  • Juice of one lime

Instructions

Vegetables

  • Saute vegetables in olive oil and salt and garlic until done, approximately 5-7 minutes.

Polenta Rounds

  • Slice polenta into 12 rounds.Drizzle with olive oil.
  • Bake for 30 minutes at 350 degrees
  • Spoon vegetables on top of polenta rounds.
  • Top with chipotle hummus

Chipotle Hummus

  • Drain garbonzo beans. Preserve liquid.
  • Blend all ingredients in blender until smooth adding preserved liquid as needed.

Tacos

  • Heat tortillas in oven or microwave
  • Spoon rice, cooked vegetables into corn tortillas.
  • Top with Chipotle Hummus and slice of avocado
  • If you want more spice, add hot sauce
  • This recipe makes 6 corn tortillas and 12 polenta rounds, but you can use any combination that you prefer.