Freekeh Tacos with Chipotle Sauce and Avocado

Ingredients

• 1 cup cracked freekeh, rinsed
• 2 1/4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1 can black beans, drained and rinsed
• 1 tablespoon lime juice
• 8 corn tortillas
• 1/2 cup chipotle sauce
• 1 avocado, sliced
• 1/4 cup crumbled queso fresco
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges

Method

1. 1

   In a 6-quart saucepan, combine the rinsed freekeh and vegetable broth. Bring to a boil over high heat.

   5:00 · Bring to a boil
2. 2

   Reduce heat to low, cover, and simmer until the freekeh is tender and most of the liquid is absorbed, about 20 minutes.

   20:00 · Simmer freekeh
3. 3

   Drain any excess liquid and set the freekeh aside, covered, to keep warm.

4. 4

   Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes.

   4:00 · Cook onion
5. 5

   Add the garlic, cumin, smoked paprika, and salt. Cook, stirring constantly, until fragrant, about 1 minute.

   1:00 · Cook garlic and spices
6. 6

   Stir in the black beans and cooked freekeh. Cook, stirring occasionally, until heated through, about 5 minutes.

   5:00 · Heat filling
7. 7

   Remove from heat and stir in the lime juice. Taste and adjust salt as needed.

8. 8

   Warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side, or wrap in foil and warm in a 350°F oven for 10 minutes.

   10:00 · Warm tortillas
9. 9

   Divide the freekeh and bean filling among the warm tortillas.

10. 10

    Drizzle each taco with chipotle sauce and top with avocado slices, queso fresco, and cilantro.

11. 11

    Serve immediately with lime wedges on the side.