Chimichurri Tacos
“Chimichurri Tacos? They’re good! What is chimichurri?” Our friend came over for dinner last week and asked us these questions as he happily reached for a third taco. Chimichurri is a garlicky sauce traditionally used to flavor meat in Argentinean cuisine. We use it to season beans and mushrooms instead of meat, which works great! The mushrooms soak up the tangy and savory flavors of the chimichurri sauce.
Cilantro plays a big role in these tacos, but if you’re not into cilantro, no problem! Simply use parsley instead. (Did you know some people don’t like cilantro because it truly tastes like soap to them? It’s a genetic thing. Our son can’t stand cilantro.)
No Oil Here
Most chimichurri sauces include oil. Oils damage the endothelial lining of our blood vessels and can cause acne, so we avoid oils. Here we use the liquid from the beans (aqua faba) instead of oil. It has a nice consistency and is thicker than water, so it makes a nice substitute for oil.
We buy containers of beans with no added salt. So, our aqua faba does not taste salty. If the liquid from your beans has salt, you may not need to add any more salt to the recipe, so taste test your sauce first.
Tortillas
We prefer corn tortillas for our tacos, but flour tortillas taste great too. We love El Milagro tortillas because they have only three ingredients: corn, water, and lime. You can find El Milagro tortillas at Mexican specialty markets. Food for Life (Ezekiel) also makes high quality tortillas. You can find them in the freezer section of most grocery stores.
To Top It Off
Are you dealing with fussy eaters? One way to encourage them enjoy new food involves getting them to help. Have them build their own tacos and put out toppings for them to choose from. Some of our favorite toppings include chopped tomatoes, cilantro, onion, lettuce, avocado, jalepeno and lime juice. It’s fun to experiment with different types of salsa and hot sauces too.
We often eat these tacos by themselves, but if you want to create a larger meal serve your chimichurri tacos with Spanish rice, salad, or refried beans.
|
Rate this recipe!
|
|
| Servings | Prep Time |
| 8tacos | 10minutes |
| Cook Time |
| 10minutes |
|
|
|
|
Chimichurri Tacos
These tangy, garlicky tacos come together quickly!
|
- 115 ounce can pinto beansreserve 1/4 cup of liquid for sauce
- 1/4 cup liquid from pinto bean can
- 1cup cilantroloosely packed
- 1/4cup lime juice
- 2tablespoons agave syrup
- 4 chopped garlic cloves
- 1/2 teaspoon ground cumin
- 1/4teaspoon ground coriander
- dash ground black pepper
- saltto taste, optional
- 18 ounce container sliced mushroomswhite button or crimini (baby bellas)
- 8 tortilllas
- Open container of pinto beans and pour 1/4 cup of the liquid (aqua faba) into blender. Rinse beans and set aside.
- Add the following ingredients to blender with the liquid from the can of beans: cilantro, lime juice, agave syrup, garlic, cumin, coriander, and black pepper.
- Process until the cilantro is finely chopped, but not liquified. You want to see little pieces of cilantro in the sauce.
- Now for our favorite step--taste test the sauce! Add more ingredients based on your personal preference. Want more spice in your life? Try adding a pinch of cayenne pepper. Not salty enough? Now you can add a pinch.
- Add the sliced mushrooms to a pan and heat over medium heat. Do not stir. When the mushroom begin to release some liquid (you'll see little drops forming on top of the mushrooms) add the chimichurri sauce. Stir.
- Add the rinsed pinto beans. Stir.
- Continue cooking over medium heat until the beans are heated through, stirring occasionally. This will take a few minutes.
- Heat tortillas according to package directions.
- Now it's time to build your tacos! Put a large spoonful of the mushroom and bean mixture into each tortilla. Top with your favorite toppings!
We prefer to use packages of pre sliced, ready to use mushrooms to save time. Of course, you can cut the mushrooms yourself. Diced portabella mushrooms work well in this recipe too.
Do you love hot and spicy foods? Try adding a tablespoon of chopped jalepeno to the blender when making your sauce. Enjoy!
Recipe from ChickpeaandBean.com
Leave a Reply
Your email is safe with us.