Freekeh Tacos

Instant Pot Directions:

INGREDIENTS:

  • 1 1/2 tablespoons olive oil

  • 1 medium onion, diced

  • 1 teaspoon diced jalapeno pepper

  • 1 sweet yellow or red pepper, diced

  • 4 garlic cloves, minced

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • 1 (15-ounce) can black beans, rinsed and drained

  • 1 (12-ounce) jar of mild salsa divided into 1 cup & 1/4 cup portions

  • 1 (8-ounce) package cracked freekeh 

  • 2 1/2 cups vegetable broth or water

  • 1 teaspoon onion powder

  • 1-3 teaspoons chipotle chili powder (optional depending on your spice meter)

INSTANT POT DIRECTIONS:

  1. Set your Instant Pot to Saute. Add olive oil then add onion, jalapeno and sweet peppers, and garlic. Add the cumin, and paprika and cook for 4-5 minutes until the onions are slightly translucent and the spices are fragrant. Add in the beans and 1 cup salsa. Simmer for 4-6 minutes. Remove to a bowl. 

  2.  Cancel the Saute function and add vegetable broth or water, freekeh, 1/4 cup salsa, onion powder, and chipotle chili powder.

  3. Mix well then place the cover on securely. Turn venting valve to the sealing position.   

  4. Using the "manual setting" set your Instant Pot to high pressure. Then using the "adjust" button use the +/- to set the Instant Pot to 7 minutes. It will take a few minutes for the Instant Pot to come to pressure.

  5. Once the instant Pot beeps press the cancel button and switch over to the Keep Warm Setting leaving the lid on. You will want a natural release so you need to let it sit, sealed, until the pressure comes down naturally this can take about 10 minutes. You can tell when the pressure has released when the float, located right next to the vent, drops down. Once the pressure has released, switch venting valve to venting position once all of the pressure has released, open the lid.

  6. Once the freekeh is done, add the bean and salsa mixture. Turn the Instant Pot onto saute and saute for another minute or two. Fill taco shells or tortillas and serve with your favorite toppings. 

Stove Top Directions:

INGREDIENTS

  • 1 (8-ounce) package cracked freekeh 

  • 2 1/2 cups vegetable broth or water

  • 1 (12-ounce) jar of salsa

  • 1 teaspoon onion powder

  • 1-3 teaspoons chipotle chili powder (optional depending on your spice meter)

  • 1 1/2 tablespoons olive oil

  • 1 medium onion, diced

  • 1 teaspoon diced jalapeno pepper

  • 1 sweet yellow or red pepper, diced

  • 4 garlic cloves, minced

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • 1 (15-ounce) can black beans

  • 1 large avocado, diced

  • 1 large tomato, diced

  • 12 blue or white hard corn taco shells or soft corn tortillas

Stove top directions:

  1. Pour 2 1/2 cups of vegetable broth or water and the freekeh in a saucepan and bring to a boil for 1 minute. Reduce heat to low. Stir in a 3 spoonfuls of the salsa, onion powder and chipotle chili powder, Cover and simmer for about 25 minutes until the freekeh is tender. 

  2. In a separate skillet, heat olive oil over medium heat. Toss in onion, jalapeno and sweet peppers, and garlic. Add cumin, and paprika and cook for 4-5 minutes until the onions are slightly translucent. Add in the beans and remaining salsa. Simmer for 4-6 minutes. Once the freekeh is done, add it to the bean and salsa mixture and cook for another minute or two. Fill taco shells or tortillas and serve with your favorite toppings.