Vegetarian Farro Tacos & Chipotle Lime Crèma

Courtesy of Alex Russell

Serves 4. Total time 1h

Try something a little different this Taco Tuesday.  This is a nice deviation from the normal old boring taco meat. This dish is healthy, diet-friendly, and most delicious.

Ingredients

• 2/3 cup uncooked Farro
• 1 medium onion, chopped
• 1 medium yellow pepper
• 1 tsp olive oil
• 1 Tbsp Taco seasoning mix (use your own or your favorite store-bought seasoning mix)
• 1 can black beans, drained and rinsed
• 2 tsp ground cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/8 t kosher salt
• 1/8 t black pepper
• 1 can diced tomatoes with chilis (e.g. "Ro-Tel")
• 4 flour tortillas or soft-taco shells
• 1 5-oz. container plain fat-free Greek Yogurt
• canned chipotle peppers in adobo sauce, 1 pepper plus about 1/2 tsp of the sauce
• 1 Tbsp fresh lime juice
• radishes, sliced thin (optional)
• avocadoes, sliced (optional)
• salad mix, or microgreens (optional)
• shredded cheese (optional)

Directions

1) Cook the farro according to package directions.

2) In a separate pan, heat beans and diced tomatoes on medium-low heat. Add cumin, onion powder, garlic powder, S&P to taste. Cover. Stir several times during heating, total time about 35-45 minutes.

3) While waiting for the farro to cook, whisk together the greek yogurt, adobo pepper and lime juice. Add a pinch of salt and maybe some black pepper.

4) When farro is finished cooking, heat oil in a skillet (cast iron recommended) and sauté onions and peppers until desired softness.

5) Add farro and spice mix, and stir until well mixed. Sautee for another minute or so.

6) Serve on tortilla shells topped by beans and drizzled with the crema. Sprinkle with 1oz fat free cheese, or add whatever toppings you want, such as salsa, greens, avocados, radishes, etc. Alternatively, for carb-free diets, serve it as a burrito bowl, sans shell, or atop lettuce as a salad.

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