Double Decker Harissa Hummus Veggie Tacos

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Spring 2016

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Double Decker Harissa Hummus Veggie Tacos

Double Decker Harissa Hummus Veggie Tacos
4 yellow corn taco shells
2 tbsp. extra virgin olive oil
1 cup chopped cauliflower
1 cup chopped onion
1 cup chopped eggplant
1/2 cup sliced roasted red peppers
2 to 4 tsp. Mina Harissa Moroccan Red Pepper Sauce
4 small handmade-style flour tortillas
3/4 cup hummus, divided
1 cup thinly sliced curly kale or romaine lettuce
8 pitted kalamata olives, cut into wedges

Prep: 15 minutes, Cook: 15 minutes, Serves: 4

1. Preheat oven to 325°F. Place taco shells on a baking sheet and cook for 6 to 7 minutes to crisp.

2. While shells are cooking, heat oil in a large skillet over medium-high heat. Add cauliflower, onion and eggplant; cook for 10 minutes or until softened and browned, stirring frequently. Stir in red peppers and harissa sauce.

3. Spread half the hummus over tortillas. Place a taco shell in each and gently press tortillas around the shells. Spoon remaining hummus in the bottom of taco shells and top with vegetables, kale or lettuce and olives.

Nutritional Information:
376 calories, 6 g protein, 19 g total fat (3 g sat., 0 g trans), 39 g carbohydrate, 5 g fiber, 6 g sugar, 0 mg cholesterol, 847 mg sodium, 12 points


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