Kale and Black Bean Tacos with Chimichurri
Try this Kale and Black Bean Tacos with Chimichurri recipe.
Try this Kale and Black Bean Tacos with Chimichurri recipe.
- 2 tablespoons water
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- freshly ground black pepper to taste
- 3 cloves garlic peeled
- 8 corn tortillas
- 1 tablespoon freshly squeezed lemon juice
- pumpkin seeds for garnish
- 1 medium shallot peeled
- 1 cup firmly packed flat-leaf parsley large stems removed
- 2 tablespoons fresh oregano leaves (can substitute 2 teaspoons d
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- crushed red pepper to taste (i like using aleppo p
- 8 cups kale stems removed and chopped
- 1 (15-ounce) can black beans rinsed and drained (or 1 1/2 cups cooked)
- 2 avocados, chopped just before serving
- Carbohydrate 13.491302853263 g
- Cholesterol 0 mg
- Fat 0.8065325 g
- Fiber 1.79856255244005 g
- Protein 1.73866249999388 g
- Saturated Fat 0.12838875 g
- Serving Size 1 1 Serving (40g)
- Sodium 88.9902484053715 mg
- Sugar 11.692740300823 g
- Trans Fat 0.08254625 g
- Calories 66 calories
Step-by-step
- Using a food processor, roughly chop the garlic and shallot. Add the parsley and oregano, and pulse until finely chopped but not puréed. (Alternatively, you can finely chop the ingredients by hand.)
- Transfer the mixture to a bowl and stir in the olive oil, vinegar, lemon juice, salt, black pepper, and red pepper to taste.
- Let stand at room temperature for at least 20 minutes, or cover and refrigerate up to 3 days.
- Skim 2 tablespoons of oil off the top of the chimichurri and heat it in a large skillet over medium-high heat.
- Add the kale and water, and toss to combine.
- Cover and cook for 1 minute.
- Uncover, add the drained beans, and cook for another minute or so until the kale is tender but still bright and the beans are heated through.
- Stir in 1/3 cup of chimichurri.
- To assemble the tacos, warm the tortillas, fill them with kale and black beans, and top with avocado.
- Garnish with pumpkin seeds and additional chimichurri, if desired.
Kale and Black Bean Tacos with Chimichurri: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. But trust me, this Kale and Black Bean Tacos with Chimichurri recipe is a game-changer. It’s quick, it’s vibrant, and it's packed with flavor – the perfect antidote to those evenings when you're short on time but high on the desire for a satisfying dinner.
The beauty of this recipe lies in its simplicity. The chimichurri sauce, a vibrant blend of herbs and spices, is incredibly easy to make and can be prepped ahead of time. This means that on a busy weeknight, all you need to do is sauté the kale and beans, warm the tortillas, and assemble the tacos. It's a fantastic way to use up leftover kale or beans, too, making it an economical and environmentally conscious choice.
The combination of earthy kale, hearty black beans, and the zesty, herbaceous chimichurri is simply divine. The slight bitterness of the kale is perfectly balanced by the richness of the black beans and the bright, tangy flavor of the sauce. The avocado adds a creamy texture and a healthy dose of good fats, while the pumpkin seeds provide a delightful crunch.
More than just a meal, this is a flavor adventure. The vibrant green of the kale, the deep purple of the black beans, and the bright green of the chimichurri create a visually appealing dish that's as pleasing to the eye as it is to the palate. It's a recipe that inspires creativity. Feel free to experiment with different toppings, like a dollop of sour cream or Greek yogurt, a sprinkle of cotija cheese, or even a drizzle of hot sauce for those who like a little heat.
This recipe isn't just about the delicious food; it's about the ease and efficiency of making a healthy and flavorful meal. It allows me to spend more quality time with my family and less time stressing over dinner. It's become a regular fixture in our weekly meal rotation, and I know it will become one of your favorites as well. It's perfect for busy weeknights or relaxed weekends – a versatile and satisfying meal that’s sure to impress.
Beyond the immediate satisfaction of a delicious dinner, this recipe also offers a sense of accomplishment. Knowing that I've created a healthy, flavorful meal from scratch, using fresh ingredients, gives me a sense of pride and well-being. It's a small act of self-care, a quiet moment of mindfulness amidst the chaos of daily life. This is a recipe that nourishes not only the body, but also the soul.
So, the next time you're looking for a quick, easy, and incredibly flavorful meal, give this Kale and Black Bean Tacos with Chimichurri recipe a try. You won't be disappointed. The flavors will transport you, even if just for a moment, to a sun-drenched Mexican kitchen, filled with the aroma of fresh herbs and spices. And best of all, you'll have a delicious, healthy meal ready in minutes – a perfect reward for a busy day.
Tips and Variations
Make it ahead: The chimichurri sauce can be made a day or two in advance, allowing you to save time on busy weeknights. Store it in an airtight container in the refrigerator.
Spice it up: Add a pinch of cayenne pepper or some chopped jalapeños to the chimichurri for extra heat.
Vegetarian/Vegan options: This recipe is already vegetarian. To make it vegan, simply ensure you're using vegan-friendly tortillas and avocado.
Customize your toppings: Feel free to add your favorite taco toppings, such as shredded cheese, salsa, or pickled onions.
Leftovers: Any leftover kale and black bean mixture can be stored in an airtight container in the refrigerator for up to 3 days and used in other dishes, like salads or burritos.
Enjoy!
