Easy Dinner Recipe: Kale and Black Bean Tacos with Chimichurri

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 plus 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• Freshly ground black pepper to taste
• Crushed red pepper to taste (I like using Aleppo pepper)
• 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)
• 8 corn tortillas
• 2 avocados, chopped just before serving
• Pumpkin seeds for garnish

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