Description
Get a head start on your Healthy Taco Tuesday and Cinco de Mayo prep with these veganĀ 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 otherĀ vegan dinner recipes under 300 calories
Ingredients
Scale
- For the roasted vegetables:
- 1 1/2 cups frozen pearl onions or 2 medium onions, chopped
- 2 large zucchini, chopped
- 2 red peppers, chopped
- 2 tbsp extra virgin olive oil
- 1 tsp dry oregano
- 1/2 tsp salt
- For the chipotle hummus:
- 1-15 ounce can chickpeas, rinsed and drained
- 1/3 cup tahini
- 1/4 cup plus 2 tbsp water
- 1/4 cup lime juice
- 1 1/2 canned chipotle en adobo, diced
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 6 tortillas (here we used low carb tortillas, but choose your favorite kind)
- Optional toppings: diced avocado, chopped cilantro, corn salsa
Instructions
- Preheat the oven to 400F. Line a large baking sheet with parchment paper
- 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)
- In the meantime, prepare the hummus. Place all the ingredients in a food processor and process until creamy. Refrigerate until ready to use
- 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