Vegetarian Farro Soft Tacos

• 1 avocado ripe, halved with the pit removed
• 3/4 cup non-fat yogurt plain
• 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
• 2 tablespoons extra-virgin olive oil
• 5 spears asparagus cut into 1-inch pieces
• 1 bunch swiss chard about 4 cups, leaves only; chopped
• 4 ounces mushrooms sliced
• kosher salt
• pepper
• 15 ounces black beans rinsed and drained
• 2 cups farro cooked
• 8 flour tortillas small, warmed
• salsa Your choice of, : red or salsa verde
• red bell peppers finely diced
• tomatoes finely diced, optional
• lime wedges
• fresh cilantro
• avocado slices
• crema Avocado

1. Pulse together the avocado and yogurt in your KitchenAid(R) 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(R) 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 saute 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 saute 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!

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Taken from www.yummly.com/recipe/Vegetarian-Farro-Soft-Tacos-2099137 (may not work)