Kale and Black Bean Tacos with Chimichurri

• Vegetarian

• Produce

  • 1 (15-ounce can Black beans
  • 1 cup Flat-leaf parsley, firmly packed
  • 3 cloves Garlic
  • 8 cups Kale
  • 2 tbsp Oregano, fresh
  • 1 Shallot, medium

• Condiments

  • 1 tbsp Lemon juice, freshly squeezed
  • 5 Ways to use chimichurri sauce

• Baking & Spices

  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 3/8 cup Olive oil, Extra Virgin
  • 2 tbsp Red wine vinegar

• Liquids

  • 2 tbsp Water

Found on thekitchn.com

Ingredients

• 3 cloves garlic, peeled
• 1 medium shallot, peeled
• 1 cup firmly packed flat-leaf parsley, large stems removed
• 2 tablespoons fresh oregano leaves (can substitute 2 teaspoons dried)
• 1/4 cup + 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 8 cups kale, stems removed and chopped
• 2 tablespoons water
• 1 (15-ounce) can black beans, rinsed and drained (or 1 1/2 cups cooked)
• 5 Ways to Use Chimichurri Sauce

Nutrition