Prep Time 10 min
Total Time 25 min
The vegetable mixture also taste great served over strands of spaghetti squash or pasta.
1 tablespoon olive or vegetable oil
1 medium eggplant (1 lb), peeled and cut into 1/2-inch cubes
1 medium red bell pepper, cut into 1/2-inch strips
1 medium onion, cut into 1/2-inch wedges
1 can (14.5 oz) diced tomatoes with roasted garlic, onion and oregano (or other variety), undrained
1/4 teaspoon salt
1 container (8 oz) refrigerated hummus
12 taco shells
Plain yogurt or sour cream, if desired
1. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook eggplant, bell pepper and onion in oil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
2. Stir in tomatoes and salt; reduce heat to medium. Cover and cook about 5 minutes or until eggplant is tender.
3. Spread scant 2 tablespoons hummus inside each taco shell. Spoon about 1/2 cup vegetable mixture over hummus in each shell. Serve with yogurt.