Chipotle Hummus & Fajita Veggie Taco Salad Bowls (Vegan)

I’ve come up with some pretty awesome and different flavors since I sort of took over the kitchen, but even now after all of them my family still prefers the classics. I think one of the family’s favorites will always be anything and everything that can be made in a tortilla and slathered in guac (or super hot sauce in my brother’s case).

Anyway, the other day was taco tuesday, or rather taco thursday. and as always I made a bazillion tortillas to go with because there’s only like one brand available to buy here and it’s stuffed with preservatives and tastes awful. I’m not gonna lie, even though I could (and I do) spend all day in the kitchen, rolling out lots and lots of tortillas after prepping all of the toppings isn’t my favorite thing to do. Everyone loves them so much though so I lovingly work through it and think about lean and muscular arms.

I thought I’d have a little fun this time and make some of them into taco bowls and then make some killer taco salads. It’s just more fun that way don’t you think?

Making everything for tacos with a big group also takes up a lot of time as you might have guessed which doesn’t leave much time for food photography. I’m gonna let you all in on a little secret……..I often photograph leftovers (shrugs guiltily). Go ahead and judge and then get over it because you know what? This crazy household survives on leftovers and there are some things that are better next day.

Hummus, for instance, gets way better as the flavors meld. This chipotle hummus definitely did. Oh. and I know I just made it sound like these are a ton of work but they are really easy. You probably live where you can buy good quality tortillas and probably aren’t feeding an army like mine. As for the toppings, anything can go on these beauties. I think the hummus was perfect for the job and I totally recommend the fajita veggies but again, anything goes.

I’d love to know what you put on yours!

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Chipotle Hummus & Fajita Veggie Taco Salad Bowls

Tacos are great but a whole bowl of taco stuffing is even better. Try this recipe for your next taco Tuesday!

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings 4 bowls

Ingredients

Tortilla bowls:

• 4 large flour tortillas

Chipotle White Bean Hummus:

• 1 1/2 cups cooked white beans
• 1/4 cup tomato paste
• 1 tablespoon chipotles in adobo sauce
• 3 tablespoons olive oil
• 2 garlic cloves
• 1 tablespoon lemon juice
• 1/2 teaspoon cumin
• 1/2 teaspoon oregeno
• 1/8 teaspoon sage
• salt & pepper to taste

Fajita Veggies:

• 1 tablespoon olive oil
• 1 large bell pepper seeded and thinly sliced
• 1 medium onion sliced
• 1 medium zucchini thinly sliced

Chicken: (Optional)

• 1 1/2 cups Beyond Meat Chicken-Free Grilled Strips roughly chopped
• 1/2 teaspoon oregeno
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• salt & pepper to taste

Salad Toppings:

• 1 cup shredded chao "cheddar cheese" or any brand you like
• 1 medium avocado
• 2/3 cup black beans
• 2/3 cup whole kernal corn
• 2 cups iceberg lettuce shredded
• 1/2 cup prepared salsa
• 1/2 cup coconut yogurt or dairy free sour cream
• lemon wedges and cilantro for garnish optional

Instructions

1. Preheat oven to 350 degrees F (180 C) and grease the outside of 4 ramekins. Place ramekins face down on a baking tray and gently lay and shape tortillas into bowl shapes over each. Bake for 8 - 12 minutes until crisped.
2. Add all of the ingredients for hummus into a blender or food processor and blend until smooth then pour into a small bowl.
3. Heat olive oil in a medium skillet over medium heat and add peppers, onion, and zucchini. Saute for 6-8 minutes until peppers are softened. Pour into a bowl and reduce heat to low. Add chicken and seasoning to pan and stir over heat until warm.
4. Now assemble the salads by adding lettuce and all of your desired toppings to your homemade tortilla bowls