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.
- 8 Ounces cracked freekeh (about 1 cup dry or 2 cups cooked)
- 2½ cups vegetable broth
- 1 12-ounce jar salsa
- 1½ tablespoons chipotle powder
- 2-4 Tablespoons extra virgin olive oil
- 1 medium onion, diced
- 1 Teaspoon jalapeño pepper, seeded and diced
- 1 sweet yellow or red pepper, diced
- 8 cloves garlic, diced
- 1 Teaspoon ground cumin
- 1 Teaspoon onion powder
- 1 Teaspoon paprika
- 1 15-ounce can black beans
- Avocado, diced, for serving
- Tomato, diced, for serving
- 12 hard corn taco shells or soft corn tortillas
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.