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Vegetable Tacos With Chipotle Hummus

Yummy tacos or polenta rounds with healthy sauteed vegetables and chipotle hummus make a perfect meal or snack.
Course Main Course
Cuisine American
Keyword tacos, vegetables,
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 tacos or 12 polenta rounds
Calories 234kcal
Author greenschemetv



  • 2 cups of mushrooms
  • 1 cup of red pepper chopped
  • 1/2 cup green onions
  • 2 cups of greens kale or spinach
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp granulated garlic


  • 18 oz pre cooked polenta
  • 1 tbsp olive oil


  • 6 corn tortillas
  • 1/2 avocado
  • 1 cup precooked brown/red rice. I use Seeds of Change.

Chipotle Hummus

  • 1 16 oz can of garbonzo beans
  • 3 cloves garlic
  • 1/4 cup olive oil
  • 1 tsp sea salt
  • 1 tbsp Mrs. Dash Southwest Chipotle seasoning
  • Juice of one lime



  • Saute vegetables in olive oil and salt and garlic until done, approximately 5-7 minutes.

Polenta Rounds

  • Slice polenta into 12 rounds.Drizzle with olive oil.
  • Bake for 30 minutes at 350 degrees
  • Spoon vegetables on top of polenta rounds.
  • Top with chipotle hummus

Chipotle Hummus

  • Drain garbonzo beans. Preserve liquid.
  • Blend all ingredients in blender until smooth adding preserved liquid as needed.


  • Heat tortillas in oven or microwave
  • Spoon rice, cooked vegetables into corn tortillas.
  • Top with Chipotle Hummus and slice of avocado
  • If you want more spice, add hot sauce
  • This recipe makes 6 corn tortillas and 12 polenta rounds, but you can use any combination that you prefer.


Serving: 2g | Calories: 234kcal