Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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,