Easy Dinner Recipe: Kale and Black Bean Tacos with Chimichurri

Easy Dinner Recipe: Kale and Black Bean Tacos with Chimichurri

Easy Dinner Recipe: Kale and Black Bean Tacos with Chimichurri


Serves 8

Details
  • Servings:   8
  • Calories:   308
  • Protein:   8g
  •  
  • Fiber:   11g
  • Sugar:   3g
  • Carb Total:   19g
  •  
  • Trans Fat:   1g
  • Saturated:   3g
  • Fat Total:   20g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • south american
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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