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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,
Diet Category Vegan, vegetarian, gluten free, diary free
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.

Nutrition

Serving: 2g | Calories: 234kcal