Spicy Hummus Veggie Tacos
Ingredients
The vegetables
-
1
bunch
fresh asparagus, trimmed and sliced into 2 inch pieces
-
1
medium
red bell pepper, chopped
-
½
medium
red onion, diced
The seasoning and oil
-
1 ½
tablespoons
extra virgin olive oil
-
1
medium
lemon, juiced
-
2
cloves
garlic, minced
-
1
teaspoon
cumin
-
1
teaspoon
smoked paprika
-
to taste
none
sea salt
The tortillas and hummus
-
8
(6-inch)
corn tortillas
-
1
(10-ounce)
tub prepared spicy hummus
-
¼
cup
fresh cilantro, chopped
Instructions
- Preheat the oven to 400°F.
- On a baking sheet, combine asparagus, bell pepper, and onion with olive oil, lemon juice, garlic, cumin, smoked paprika, and sea salt. Mix well.
- Roast the vegetables in the oven for about 25 minutes until they are crisp-tender and starting to brown.
- Five minutes before the vegetables are done, place the corn tortillas on a baking sheet in the oven to heat until soft and slightly browned.
- Assemble the tacos by spreading each tortilla with 2 ½ tablespoons of hummus and topping with 1/8th of the vegetable mixture. Garnish with cilantro.
Nutrition Facts (estimated)
Servings
8
Calories
233
Total fat
10g
Total carbohydrates
27g
Total protein
6g
Sodium
256mg
Cholesterol
0mg
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