Freekeh is a nice substitute for rice in tacos or wraps. It adds more protein and a crunchy, nutty taste.
This recipe is from The Freekeh Cookbook; click here for more information on the cookbook.
Try serving these tacos with shredded cabbage or lettuce, fire-roasted corn, and fresh-squeezed lime juice. Another alternative is to add vegetarian chorizo sausage to the recipe for even more protein and spice; add the chorizo to the skillet with the onions.
Pour 2 ½ cups broth and the freekeh into a saucepan and bring to a boil for one minute. Reduce the heat to low. Stir in a few spoonfuls of salsa and the chipotle powder. Cover and simmer for about 25 minutes until the freekeh is tender.
In a separate skillet, heat a drizzle of olive oil over medium heat. Add the onion, jalapeño, sweet pepper, and garlic. Add the cumin, onion powder, and paprika and cook for 4 to 5 minutes until the onions are slightly translucent.
Add the beans and remaining salsa. Simmer for 4 to 6 minutes. Once the freekeh is done, add it to the other ingredients and cook for another minute or two.
Fill the taco shells with the freekeh mixture and serve with avocado and tomato or your favorite toppings.