Chimichurri Tacos


Tomato Rice

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1/2 cup brown or white rice
  • 1 cup vegetable broth

Chimichurri Sauce

  • 1 cup fresh cilantro
  • 1/2 cup fresh italian parsley
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 4 cloves garlic
  • 2 tablespoons agave
  • 1/2 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Taco Filling

  • 2 tablespoons olive oil
  • 16 ounces crimini mushrooms trimmed and sliced
  • 1 15 ounce can black beans, rinsed and drained


  • 1 package 8- inch tortillas
  • Optional toppings: chopped tomatoes, sliced onion, shredded lettuce, avocado

To make the tomato rice: In a medium saucepan, heat oil over medium heat and add onions. Sauté onions until soft. Add tomato, rice, and broth and bring to a boil. Reduce heat to low and simmer, covered, until rice is cooked. Turn off heat and let sit, covered.

To make the chimichurri sauce: Blend cilantro, parsley, oil, lime juice, garlic, agave, cumin, salt, and pepper in a food processor until combined and herbs are finely chopped.

To make the taco filling: In a large skillet, heat oil over medium heat and sauté 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 tacos.

To serve: Fill each tortilla with tomato rice, taco filling, extra chimichurri sauce and any optional toppings.

Sourced from: Sourced from: Coscarelli, Chloe. “LA-Style Chimichurri Tacos.” Chloe’s Kitchen.


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