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Vegetarian Farro Soft Tacos

Course: Main
Cuisine: Vegetarian
Author: Hip Foodie Mom


For the avocado crema:

  • 1 ripe avocado halved with the pit removed
  • 3/4 cup plain non-fat yogurt or vegan yogurt
  • 1/4 cup fresh cilantro
  • 2 tablespoons salsa verde
  • 2 teaspoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt + more if needed

For the tacos:

  • 1 to 2 tablespoons extra virgin olive oil
  • 5 spears of asparagus cut into 1-inch pieces
  • 1 bunch swiss chard about 4 cups, leaves only; chopped
  • 4 ounces mushrooms sliced
  • Kosher salt and pepper to taste
  • 1 15-ounce can black beans, rinsed and drained
  • 1 to 2 cups cooked farro
  • 8 small flour tortillas warmed

For serving:

  • Your choice of salsa: red or salsa verde
  • Red bell peppers finely diced
  • Tomatoes finely diced (optional)
  • Lime wedges
  • Fresh cilantro
  • Avocado slices
  • Avocado crema


For the avocado crema:

  • Pulse together the avocado and yogurt in your KitchenAid® Food Processor until smooth. Add in the cilantro, salsa verde, lime juice and cumin and process again for about a minute or so. Season with salt, pulse together again and taste. Adjust any seasonings as needed.
  • For the rest of the instructions and for the full recipe card, please visit The Kitchenthusiast.