Freekeh Tacos

Freekeh Tacos
By
Freekeh Tacos
Bonnie Matthews8

Freekeh Tacos

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.

Click here for more freekeh recipes.
 

6
Servings
160
Calories Per Serving
Deliver Ingredients

Notes

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.

Ingredients

  • 8 Ounces cracked freekeh (about 1 cup dry or 2 cups cooked)
  • cups vegetable broth
  • 1 12-ounce jar salsa
  • 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

Directions

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.

Nutritional Facts

Total Fat
7g
10%
Sugar
4g
4%
Saturated Fat
5g
21%
Cholesterol
1mg
0%
Carbohydrate, by difference
20g
15%
Protein
5g
11%
Vitamin A, RAE
31µg
4%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
78mg
8%
Choline, total
6mg
1%
Fiber, total dietary
2g
8%
Folate, total
34µg
9%
Iron, Fe
1mg
6%
Magnesium, Mg
19mg
6%
Niacin
2mg
14%
Phosphorus, P
67mg
10%
Selenium, Se
10µg
18%
Sodium, Na
392mg
26%
Water
99g
4%
Zinc, Zn
1mg
13%

Taco Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Taco Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Taco Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère with meat- and bean-based dishes; viognier or grüner veltliner with seafood dishes.