Vegetable Tacos With Chipotle Hummus
Yummy tacos or polenta rounds with healthy sauteed vegetables and chipotle hummus make a perfect meal or snack.
Servings 6 tacos or 12 polenta rounds
Calories 234kcal
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.
