This recipe seemed so daunting at first, I was a little hesitant to try it. But WOW, am I glad I did! These tacos are AWESOME! The chimichurri is so good, I could eat that on just about anything. None of this was hard to make, it just seems like a lot to do. Everyone loved their tacos, and the next day I ate the leftover rice mixture + mushroom/bean mixture + chimichurri sauce, and it was wonderful just all mixed up. Don’t let this recipe scare you. Try it!
LA-Style Chimichurri Tacos
(Chloe’s Kitchen, Chloe Coscarelli)
2 tbsp olive oil
1 onion, finely chopped
1/2 tsp sea salt
1 tomato, finely chopped
1/2 cup brown or white rice
1 cup vegetable broth
1 cup fresh cilantro
1/2 cup fresh Italian parsley
1/2 cup olive oil
1/4 cup lime juice
4 cloves garlic
2 tbsp agave
1/2 tsp ground cumin
1 tsp sea salt
1/2 tsp freshly ground black pepper
2 tbsp olive oil
8 ounces crimini mushrooms, trimmed and sliced
1 15-ounce can black beans, rinsed and drained
1 pkg 8″ tortillas
optional toppings: sour cream, chopped tomatoes, sliced onion, shredded lettuce, or diced avocado
In a medium saucepan, heat oil over medium-high heat and add onions and salt. Saute onions until soft. Add tomato, rice, and broth and bring to a boil. Reduce heat to low and simmer, covered, until all broth is absorbed and rice is cooked. Turn off heat and let sit, covered, 15 min.
Blend cilantro, parsley, oil, lime juice, garlic, agave, cumin, salt and pepper in a food processor until combined and herbs are very finely chopped.
In a large skillet, heat oil over medium-high heat and saute mushrooms until they have released their juices. Add black beans and half of the Chimichurri sauce and cook until heated through. Reserve the remaining half of the Chimichurri sauce to spoon onto the taco, if desired.
Fill each tortilla with tomato rice, taco filling, extra chimichurri sauce, desired additional toppings, and a dollop of sour cream. Fold over and serve.