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Kale and Black Bean Tacos with Chimichurri

Emily Han
  • minutes
  • Serves 8

INGREDIENTS

2

Avocados

1 15 ounce can

Black beans

1 cup

Flat-leaf parsley, firmly packed

3 cloves

Garlic

8 cups

Kale

2 tbsp

Oregano, fresh

1

Shallot, medium

1 tbsp

Lemon juice, freshly squeezed

1

Black pepper, Freshly ground

1/2 tsp

Kosher salt

1

Red pepper

3/8 cup

Olive oil, extra virgin

2 tbsp

Red wine vinegar

1

Pumpkin seeds

8

Corn tortillas

2 tbsp

Water