by Broccoli
- 1 large or 2 small heads of broccoli cut into small 2 in pieces.
- 2 TBL Olive Oil
- Salt
- Shallot
- 3/4 Cup Apple Cider Vinegar
- 3 TBL Olive oil
- Salt
Black Bean Hummus
- 1 Can Black Beans
- 1 TBL Tahini
- 2 Cloves Garlic
- 1 TBL Lemon Juice
- 1 TSP Sugar
- Salt
- Flour Tortillas
- Corn Taco Shells
- Feta Cheese Crumbled
- Peanuts
Preheat an oven to 400
For the broccoli: Toss the broccoli, oil, and 1 teaspoon of salt. Spread out on a sheet pan lined with parchment paper. Cook until the broccoli is a little bit caramelized but still bright green and a little crunchy, 12 to 15 minutes.
For the vinaigrette: Put the shallot, white vinegar, olive oil, and 1 teaspoon salt in a blender and puree until smooth.
For the black bean hummus: In a food processor, combine the drained beans, 1/2 cup water, tahini, garlic, lemon juice, 3/4 teaspoon salt, and sugar, and process until smooth.
Chop broccoli in very small pieces. In a large pan, put the broccoli and heat on medium. Add the vinaigrette from the blender a little at a time, tasting as you go. It should be about 3 tablespoons of vinaigrette.
Heat the tortillas wrapped in a damp towel in the oven or in the plastic bag they came in in the microwave.
Heat the shells in a 400 degree oven for a few minutes.
Assembly: Spread a tablespoon or so of black bean hummus on each tortilla. Fold each tortilla around a corn taco shell so that the hummus is gluing the two tortillas together. Put a tablespoon of crumbled feta cheese into the bottom of each corn taco shell. Add the broccoli mixture. Top each taco with some crumbled peanuts.
