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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.
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.