Nutrition balance score
Great
Glycemic Index
34
Low
Nutrition per serving
Calories2817.2 kcal (141%)
Total Fat134 g (191%)
Carbs329.3 g (127%)
Sugars24.9 g (28%)
Protein83.1 g (166%)
Sodium6073.6 mg (304%)
Fiber55.9 g (200%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Make the vinaigrette: Place the shallot, vinegar, oil and 1 teaspoon of salt in a blender and puree until smooth. Set aside.
Step 2
Make the hummus: In a food processor, combine the drained beans, ½ cup of water, tahini, garlic, lemon juice, sesame seeds, sugar and ¾ teaspoon of salt and process until smooth. Set aside.
Step 3
Heat a skillet over medium heat and add the broccoli. Add the vinai grette (you'll need about. 3 tablespoons) a little at a time, tasting as you go, until you have a warm, tart broccoli salad.
Step 4
Heat the tortillas (either wrapped in a damp towel, which itself is wrapped in aluminum foil) in a 400° oven for 10 to 15 minutes, in the plastic bag they came in in a microwave oven or individually over a stovetop burner.
Step 5
To assemble the tacos, spread a tablespoon or so of black bean hummus on each tortilla. Fold each smeared tortilla around a corn taco shell so that the hummus glues the two together. Spoon a tablespoon of feta into the bottom of each corn taco shell. Divide the broccoli salad evenly among the 8 tacos. Top each taco with some fried shallots and crushed peanuts and serve.
