Preheat an oven to 400 degrees F.
For the broccoli: Toss the broccoli, oil, and 1 teaspoon of salt together and taste a little piece. Adjust the seasoning if necessary. Put the broccoli in a roasting pan or casserole dish.
Place the pan of broccoli in the oven and 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. Set aside.
For the black bean hummus: In a food processor, combine the drained beans, 1/2 cup water, tahini, garlic, lemon juice, sesame seeds, 3/4 teaspoon salt, and sugar, and process until smooth. Set aside.
In a saute pan, put the broccoli and heat on medium. Add the vinaigrette from the blender a little at a time, tasting as you go, until you have a tart, warm, broccoli salad. It should be about 3 tablespoons of vinaigrette.
Heat the tortillas: wrapped in a damp towel in the oven, in the plastic bag they came in in the microwave, or individually on an open burner.
Assembly: 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 is gluing the two tortillas together. Put a tablespoon of crumbled feta cheese into the bottom of each corn taco shell. Divide the broccoli salad evenly among the 8 tacos and put it in. Top each taco with some fried shallots and crumbled peanuts.
Adapted from "Broccoli" by Tyler Kord. Copyright Short Stack/All Day Media 2014. Provided courtesy of Tyler Kord. All rights reserved.