Ingredients
Avocado crema
Avocado slices
Fresh cilantro
Lime wedges
Tomatoes, finely diced (optional)
Red bell peppers, finely diced
Your choice of salsa: red or salsa verde
8 small flour tortillas, warmed
1 to 2 cups cooked farro
1 (15-ounce) can black beans, rinsed and drained
Kosher salt and pepper to taste
Kosher salt and pepper to taste
4 ounces mushrooms, sliced
1 bunch swiss chard (about 4 cups), leaves only; chopped
5 spears of asparagus, cut into 1-inch pieces
1 to 2 tablespoons extra virgin olive oil
1/2 teaspoon salt + more if needed
1 teaspoon ground cumin
2 teaspoons fresh lime juice
2 tablespoons salsa verde
1/4 cup fresh cilantro
3/4 cup plain non-fat yogurt
1 ripe avocado, halved with the pit removed
Step by step
Pulse together the avocado and yogurt in your KitchenAid® Food Processor until smooth. Add in the cilantro, salsa verde, lime juice and cumin and process again for about a minute or so. Season with salt, pulse together again and taste. Adjust any seasonings as needed.
Remove from the food processor and store, covered, in the refrigerator until ready to use.
Using your KitchenAid® 7-Ply Stainless Steel with Copper Core 10″ Skillet, heat the olive oil over medium high heat. After a minute or so, add in the asparagus, swiss chard and mushrooms and sauté until the vegetables begin to soften, for about 5 to 6 minutes. Season with salt and pepper.
Add in the black beans and continue to sauté until the beans are heated through, for about 3 minutes. Add in the cooked farro, season with more salt and pepper and mix together until combined. Let everything cook together in the pan for another 2 to 3 minutes before assembling your tacos.
Top your vegetarian farro tacos with the avocado crema and additional salsa if desired. Serve and top with finely diced red bell peppers and/or tomatoes, lime wedges, cilantro and avocado slices if desired. Enjoy the remaining avocado crema with tortilla chips!