Directions

1. 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.
2. Remove from the food processor and store, covered, in the refrigerator until ready to use.
3. Using your KitchenAid® 7-Ply Stainless Steel with Copper Core 10″ Skillet, heat the olive oil over medium high heat. After a minute or so, add in the asparagus, swiss chard and mushrooms and sauté until the vegetables begin to soften, for about 5 to 6 minutes. Season with salt and pepper.
4. Add in the black beans and continue to sauté until the beans are heated through, for about 3 minutes. Add in the cooked farro, season with more salt and pepper and mix together until combined. Let everything cook together in the pan for another 2 to 3 minutes before assembling your tacos.
5. Top your vegetarian farro tacos with the avocado crema and additional salsa if desired. Serve and top with finely diced red bell peppers and/or tomatoes, lime wedges, cilantro and avocado slices if desired. Enjoy the remaining avocado crema with tortilla chips!