Bright, flavorful, and weeknight-easy — these Broccoli Tacos with Black Bean Hummus and crispy fried onions bring bold texture and plant-based goodness to your table. Perfect for quick meals or creative vegetarian taco nights.
There’s something undeniably fun about taco night, and lately I’ve been loving the challenge of taking familiar vegetables and turning them into unexpected, flavor-packed meals. These Broccoli Tacos with Black Bean Hummus and Crispy Onions are one of those recipes that started as a quick weeknight experiment and instantly earned a place in my regular rotation. They’re vibrant, satisfying, and come together with minimal effort—exactly the kind of meal I love sharing on The Hungry Sprout.
The star here is roasted broccoli, a vegetable that doesn’t always get the spotlight it deserves. When tossed with olive oil, smoked paprika, and garlic powder, then roasted at high heat, the florets become tender with deliciously caramelized edges. They add a hearty bite that holds up beautifully against warm tortillas and creamy spreads.
Speaking of creamy spreads, the black bean hummus is what truly makes these tacos stand out. It’s a simple blend of pantry staples—canned black beans, tahini, lime juice, and a touch of smoked paprika—but the result is silky, rich, and packed with plant-based protein. It’s also incredibly versatile: perfect for tacos, bowls, sandwiches, or simply dipping tortilla chips when you need a quick snack.
But the real magic? The crunchy finishing touch. Instead of frying onions from scratch, these tacos get their irresistible crispy texture from store-bought fried onions—the same kind you might sprinkle on top of a classic holiday casserole. They add just the right amount of savory crunch without adding extra prep time. That’s a win in my kitchen any day.
To assemble, all you need are warm tortillas, a generous swipe of black bean hummus, a scoop of roasted broccoli, a handful of crispy onions, and a sprinkle of cilantro. A quick squeeze of lime at the end brightens everything beautifully.
These broccoli tacos are perfect for meatless Mondays, busy weeknights, or anytime you want to bring a fresh twist to taco night. They’re easy, flavorful, and endlessly customizable—my favorite kind of recipe. Enjoy!
Broccoli Tacos with Crispy Onions & Black Bean Hummus
Bright, flavorful, and weeknight-easy — these Broccoli Tacos with Black Bean Hummus and crispy fried onions bring bold texture and plant-based goodness to your table. Perfect for quick meals or creative vegetarian taco nights.
Ingredients
For the Black Bean Hummus:
- 1 can (15 oz) black beans, drained and rinsed
- 2 tablespoon tahini
- 2 tablespoon olive oil
- 1 garlic clove
- Juice of 1 lime
- ½ teaspoon smoked paprika
- Salt & pepper, to taste
- 2–3 tablespoon water, to thin as needed
For the Broccoli:
- 1 large head of broccoli, cut into small florets
- 2 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt & pepper, to taste
For Assembly:
- 8 small corn or flour tortillas
- 1–1½ cups store-bought crispy fried onions (like French’s)
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Preheat oven to 425°F (220°C).
- Add black beans, tahini, olive oil, garlic, lime juice, smoked paprika, salt, and pepper to a food processor.
- Blend until smooth, adding water as needed to reach a creamy consistency.
- Taste and adjust seasonings. Set aside.
- Toss broccoli florets with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Spread out on a baking sheet and roast for 15–20 minutes, until edges are lightly charred and the broccoli is tender.
- Warm tortillas in a dry skillet or oven.
- Spread a layer of black bean hummus on each tortilla.
- Top with roasted broccoli.
- Add a generous handful of store-bought crispy fried onions for crunch.
- Finish with fresh cilantro and a squeeze of lime.
Notes
Optional Add-Ons
- Pickled jalapeños or red onions for extra brightness
- A drizzle of cilantro-lime crema or spicy mayo
- A sprinkle of cotija or vegan cheese