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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