Hummus Tacos with Mushrooms, Zucchini, and Kale

Hands holding a taco up, smeared with hummus and loaded with sauteed mushrooms, zucchini, and kale, garnished with cilantro.

Hummus Tacos with Mushrooms, Zucchini, and Kale

Taco Tuesday just got an upgrade! Hummus Tacos are easy to make, plant based, and ultra flavorful. Plus, we use common ingredients to make it budget friendly, too!

Course Main Course

Cuisine Mexican-inspired

Diet Diabetic, Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 310kcal

Author Laura Yautz

Equipment

Ingredients

1 tablespoon Olive Oil
16 ounces Button Mushrooms cleaned and sliced
2 medium Zucchini quartered and sliced
4 cloves Garlic minced
2 cup Kale chopped
2 teaspoon Cumin
1 teaspoon Smoked Paprika
Pinch Chipotle Powder optional, for more spice
2 recipe Taco Hummus (this recipe is easily doubled)
12 Corn Tortillas toasted or warmed
For serving Cilantro, lime wedges, salsa, and/or plain nonfat Greek yogurt (instead of sour cream)

Instructions

If you haven't yet, make the Taco Hummus.
Slice the mushrooms, chop the zucchini, and mince the garlic.
Warm the olive oil in a large skillet, and add the mushrooms, zucchini, and garlic. Sauté over medium heat until everything starts to brown nicely; about 7 minutes.
Add the spices and the kale, and continue to sauté until the kale wilts down; about 5 more minutes. Stir regularly during this time.
You can warm the corn tortillas in a clean kitchen towel in the microwave, or lightly char them over a gas stove or in a pan. Warming them prevents them from breaking apart easily.
If using a pan: Heat a dry skillet over high heat. Once hot, add a tortilla, and warm for a minute or two. Flip and warm the other side for a minute or two. Transfer to a clean kitchen towel and cover. Repeat with the other tortillas.
If using an open burner: Turn the burner on low. Carefully place a tortilla directly over the flame, on the grate. Allow to warm for a minute or two. Flip and warm the other side for a minute or two. Transfer to a clean kitchen towel and cover. Repeat with the other tortillas.
Assemble the tacos by smearing 2 tablespoons of the taco hummus on each tortilla, spooning the mushroom filling on, and garnishing as desired, with fresh cilantro, salsa, sour cream, etc.

Nutrition