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Prep time
10 minutes
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Cook time
50 minutes
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Serves
1
Author Notes
Nothing says springtime quite like bright, fresh flavors and veggie-packed goodness. Plus, tacos hit the spot every. single. time.
Whether you're using fresh veggies from the farmer's market or saving the forgotten one-offs at the back of the fridge, a dollop of Ithaca's hot pink, cold-pressed and zero-preservative Lemon Beet Hummus ties all flavors together for a deliciously nutrient-rich plate you'll keep coming back to all spring long. —Emily Smith
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Ingredients
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3 tablespoons
Ithaca Lemon Beet Hummus
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3
Mini corn tortillas
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4
Purple carrots
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5
Brussels Sprouts
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1
Sweet potato
Directions
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Preheat oven to 425°F
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Cut the sweet potato and brussels sprouts and toss lightly in olive oil.
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Bake for 30-35 minutes
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Set oven to 400°F
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Toss the purple carrots in olive oil and bake for 20 minutes
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Place vegetables on each tortilla and add a tablespoon of Ithaca Lemon Beet hummus to each and enjoy!
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