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These tacos are so easy to make, they’re sure to become a weeknight staple. The chimichurri adds a bright, tangy, and garlicky flavor that complements the black beans and kale nicely.
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Ingredients
For 4 Serving(s)
kale-and-black-bean-tacos-with-chimichurri
- 3 clv garlic
- 1 shallot
- 1 c firmly packed flat-leaf parsley
- 2 T oregano leaves
- 1/4 c extra-virgin olive oil
- 2 T red wine vinegar
- 1 T lemon juice
- 1/2 t kosher salt
- black pepper
- 8 c kale
- 2 T water
- 15 oz black beans
- 8 corn tortillas
- 2 avocados
- pumpkin seeds
Kale and Black Bean Tacos with Chimichurri Directions
- Place the garlic and shallot in a food processor and pulse to roughly chop. Add the parsley and oregano, and pulse until finely chopped, but not puréed (see note). Transfer to a medium bowl, and add the olive oil, red wine vinegar, lemon juice, salt, black pepper, and crushed red pepper flakes to taste. Allow the chimichurri sauce to sit at room temperature for at least 20 minutes, or covered and refrigerated for up to 3 days.
- Lightly press the chimichurri with a tablespoon to skim off two tablespoons of the oil. Heat it in a large skillet over medium-high heat. Add the kale and water and stir. Cover and cook for 1 minute. Add the black beans and cook, stirring, until the kale is tender but still bright green, and the beans are heated through. Stir in 1/3 cup of the chimichurri.
- Warm the corn tortillas, then fill with kale and black beans. Top with cubed avocado and a sprinkle of pumpkin seeds. Serve with more chimichurri if you’d like.