Sorghum and Black Bean Tacos with Chipotle Crema

For this recipe, we're using sorghum, a gluten-free grain that has a slightly sweet, nutty flavor. It's a good source of fiber and protein, and it cooks up in about the same amount of time as rice. We're also using black beans, which are a good source of fiber, protein, and iron. The combination of the two makes for a hearty and flavorful taco filling. The chipotle crema is a simple but flavorful sauce that adds a bit of smokiness and heat to the tacos. It's made with just a few ingredients, and it comes together in minutes. These tacos are a great way to use up leftover sorghum and black beans. They're also a good option for a quick and easy weeknight meal.

I first had sorghum tacos at a food truck in Austin, Texas. I was immediately hooked on the combination of the sweet, nutty sorghum and the spicy black beans. I've been making them at home ever since, and I've experimented with different fillings and toppings. This recipe is my current favorite. I've found that the best way to cook sorghum is to rinse it well before cooking. This helps to remove any dirt or debris. I also like to add a little bit of salt to the water when I'm cooking it. This helps to enhance the flavor of the sorghum. Once the sorghum is cooked, I like to add it to a bowl with the black beans, onion, bell peppers, cilantro, lime juice, chili powder, and cumin. I stir everything together until well combined. I then heat a large skillet over medium heat. Once the skillet is hot, I add the sorghum and black bean mixture to the skillet and cook until heated through, about 5 minutes. I like to serve the sorghum and black bean tacos on warm tortillas with my favorite toppings. Some of my favorite toppings include shredded cheese, salsa, and guacamole.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 1 cup cooked sorghum
• 1 cup cooked black beans
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1/4 cup chopped fresh cilantro
• 1/4 cup lime juice
• 1 teaspoon chili powder
• 1 teaspoon ground cumin

Instructions

1. In a large bowl, combine the sorghum, black beans, onion, bell peppers, cilantro, lime juice, chili powder, and cumin.
2. Stir until well combined.
3. Heat a large skillet over medium heat.
4. Add the sorghum and black bean mixture to the skillet and cook until heated through, about 5 minutes.
5. Serve the sorghum and black bean tacos on warm tortillas with your favorite toppings.

Why It Works

• The combination of sorghum and black beans makes for a hearty and flavorful taco filling.
• The chipotle crema adds a bit of smokiness and heat to the tacos.
• This recipe is a great way to use up leftover sorghum and black beans.
• This recipe is also a good option for a quick and easy weeknight meal.