by Sarah Steimer
For the chimichurri:
- 3 garlic cloves
- 1 medium shallot
- 1 cup tightly packed flat-leaf parsley
- 2 tablespoons fresh oregano
- 1/4 cup plus 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoons lemon juice
- 1/2 teaspoon salt
- pepper, to taste
- crushed red pepper, to taste
Roughly chop the garlic and shallot in a food processor. Add the parsley and oregano and pulse until finely chopped, but not pureed. Transfer the mixture to a medium bowl and stir in the olive oil, vinegar, lemon juice, salt, pepper and crushed red pepper. Let stand at room temperature for at least 20 minutes, or cover and keep refrigerated for up to three days.
For the tacos:
- 8 cups kale, stems removed and chopped
- 1 15-ounce can black beans, rinsed and drained, or 1 1/2 cups cooked beans
- 8 corn or flour tortillas
- 2 avocados, chopped
- pumpkin seeds for garlish
Skim 2 tablespoons of oil off the top of the chimichurri and heat in a large skillet. Add the kale and a couple of tablespoons of water and cook over medium heat for about one minute to wilt.
Add the beans and cook for another minute or so until the beans are heated through. Add 1/3 cup of the chimichurri to the kale mixture and toss.
Warm the tortillas and fill with the kale and black beans. Top with the avocado, pumpkin seeds and drizzle with the chimichurri.
Recipe adapted from: The Kitchn