Double Decker Broccoli Tacos with Feta, Peanuts and Black Bean Hummus

Adapted from "Broccoli" by Tyler Kord. Copyright Short Stack/All Day Media 2014. Provided courtesy of Tyler Kord. All rights reserved.
TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
YIELD: 8 tacos


  • 1 large or 2 small heads of broccoli, about 3/4 pound, tops cut into 2-inch florets and stems peeled and cut into 1/4-inch rounds (should be about 4 cups)
  • 2 tablespoons olive or vegetable oil
  • 2 teaspoons salt
  • 1 shallot, peeled and halved
  • 3/4 cup white vinegar
  • 3 tablespoons olive oil
  • Salt
  • 1 can black beans, drained and rinsed
  • 1 tablespoon tahini
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • 2 tablespoons black sesame seeds, toasted in a dry saute pan on high heat for 30 seconds or until hot and fragrant
  • Salt
  • 1 teaspoon sugar
  • 8 flour tortillas
  • 8 corn taco shells (the hard shell kind from your childhood)
  • Feta cheese, drained and crumbled
  • 2 tablespoons fried shallots (the Vietnamese ones found at Asian markets are amazing, but any fried onions, store bought or home-made, will do)
  • 2 tablespoons dry roasted peanuts, crushed
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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.

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