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You are here: Home » Tacos

Chipotle Hummus & Roasted Vegetable Healthy Tacos

May 1, 2017 -May contain affiliate links

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Get a head start on your Healthy Taco Tuesday and Cinco de Mayo prep with these vegan Chipotle Hummus And Roasted Vegetable Tacos! With a nice spicy kick from homemade chipotle hummus. Use your favorite tortillas and toppings to make them your own healthy tacos.

Clsoe up of three chipotle hummus abd roasted vegetable tacos on a blue wooden surface

Can Tacos Be Healthy?

Of course, tacos can be healthy and tasty at the same time.  The secret is to make them at home and control the calories, fat and fresh ingredients you add to your tacos.

Tips to make healthy tacos

  • Choose soft whole wheat, corn or low-carb tortilla instead of the fried hard taco shell. You will save a lot of fat and calories.
  • Add as many raw or cooked vegetables as you can. You can add lettuce, tomato, pickled onions or radishes, shredded carrots, avocados, cabbage, peppers,  roasted vegetables, and even salsa etc. The veggies will provide a ton of nutrients and fiber to your tacos.
  • Select a healthy lean protein, extra point is they are plant-based ( tofu, edamame, beans)
  • Skip the sour cream and replace it with creamy greek yogurt, hummus or guacamole.
  • Spiced it up!  When you add extra flavor with spices and heat you will not miss other unhealthy ingredients.

Here Are Some Healthy Taco Recipes

  • Roasted Yellow and Purple Cauliflower Tacos
  • Avocado, Mango, Chili Lime Tofu  Vegan Tacos - Gluten-Free
  • Buffalo Cauliflower Vegan Tacos
  • Butternut Squash Vegan Tacos
  • Chickpea Vegan Tacos - Gluten-free
  • Beet and Sweet Potato Tacos
  • Tacos al Pastor
  • Shawarma Veggie Tacos with Tahini Guacamole
  • Buffalo Cauliflower Tacos

This Healthy Taco Recipe highlights:

  • Fiber-rich
  • Plant-based protein
  • Nutritionally balanced
  • Healthy
  • Vegan
  • Easily made gluten-free by using corn tortillas
  • Easy to prepare
  • Full of flavor
  • Nutritious
  • Ready in 35 minutes
Birds eye view of three chipotle hummus abd roasted vegetable tacos on a blue wooden surface

Other Hummus Recipes

  • Homemade Hummus
  • Roasted Beet Hummus
  • Roasted Red Pepper Hummus
  • Cauliflower Hummus
  • Hummus Toast
  • Chocolate Hummus
  • Hummus and Grilled Vegetable Pizza
  • Red Pepper and Harissa Hummus
  • Chipotle Hummus and Roasted Vegetable Tacos
  • Warm Deconstructed Hummus
  • Shawarma Mushroom Hummus Recipe

Did you like our healthy tacos recipe?

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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Chipotle Hummus And Roasted Vegetable Tacos


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  • Author: https://mayihavethatrecipe.com
  • Total Time: 50 mins
  • Yield: 8
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Description

Get a head start on your Healthy Taco Tuesday and Cinco de Mayo prep with these vegan  Chipotle Hummus And Roasted Vegetable Tacos! With a nice spicy kick from homemade chipotle hummus. Use your favorite tortillas and toppings to make them your own healthy tacos. Check out our other vegan dinner recipes under 300 calories


Ingredients

  • For the roasted vegetables:
  • 1 ½ cups frozen pearl onions or 2 medium onions, chopped
  • 2 large zucchini, chopped
  • 2 red peppers, chopped
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon dry oregano
  • ½ teaspoon salt
  • For the chipotle hummus:
  • 1-15 ounce can chickpeas, rinsed and drained
  • ⅓ cup tahini
  • ¼ cup plus 2 tablespoon water
  • ¼ cup lime juice
  • 1 ½ canned chipotle en adobo, diced
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon salt
  • 6 tortillas (here we used low carb tortillas, but choose your favorite kind)
  • Optional toppings: diced avocado, chopped cilantro, corn salsa


Instructions

  1. Preheat the oven to 400F. Line a large baking sheet with parchment paper
  2. Place the onions, zucchini, red pepper, olive oil, oregano and salt in a large bowl and toss well. Transfer to the lined baking sheet and bake for 35 minutes (bake for longer if you like your vegetables more tender)
  3. In the meantime, prepare the hummus. Place all the ingredients in a food processor and process until creamy. Refrigerate until ready to use
  4. To assemble the tacos, spread hummus on each tortilla and top with vegetables,
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Category: Entree
  • Method: roasting
  • Cuisine: vegan / Mexican

Nutrition

  • Serving Size: 1 taco with a 50 cal low carb tortilla
  • Calories: 223
  • Sugar: 3
  • Sodium: 293
  • Fat: 11.5
  • Saturated Fat: 1.6
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 29
  • Fiber: 7
  • Protein: 7
  • Cholesterol: 0

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

More Tacos

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    Beet Tacos with Sweet Potatoes and Tofu
  • Close up view of three vegan gluten-free chickpea tacos on a piece of parchment paper next to some cut limes
    Vegan Chickpea Tacos
  • These Roasted Yellow and Purple Cauliflower Tacos are not only healthy good for you, but they are totally stunning with their popping colors, there like a rainbow on a plate.
    Roasted Orange and Purple Cauliflower Tacos with Cashew Cream
  • three roasted vegetable and chipotle hummus vegan tacos on a teal colores wooden surface. There are 4 lime slices 2 on top of the images and 2 at the bottom. The is vertical lettering that reads 7 taco recipes,
    7 Vegan Tacos to Enjoy Next Week

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Reader Interactions

Comments

  1. Minna

    May 19, 2017 at 6:57 am

    We tried this recipe using our own brand of tortillas , Del Campo Tortillas, and they were so good ! Your recipes are excellent !

    Reply
    • Vicky & Ruth

      June 08, 2017 at 4:31 pm

      Del Campo Tortillas are awesome! We love them !

      Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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