What's Cookin'? Part Two

Oh MAN, I am barely able to type this up because I am still semi food-comatose. This meal is a delight, and ridiculously easy. It takes advantage of seasonal vegetables, and has some really unique, tangy flavor.

I followed the recipe, which is from Vegetarian Times, so yes, this is a vegetarian meal. STOP! If you don't roll with that, no worries. I think this chimichurri sauce would taste deliciosa with chicken or ground turkey meat.

And honestly, I can't wait to use the leftover chimichurri sauce on scrambled eggs tomorrow. It is GOOD. This is going to become a staple for me.

L.A. Style CHIMICHURRI TACOS

Ingredients

Tomato Rice

2 tablespoons olive oil
½ onion, finely chopped
½ tsp sea salt
1 tomato, seeded and diced
½ cup brown or white rice
1 cup vegetable broth

Chimichurri Sauce

1 cup fresh cilantro
½ cup fresh Italian parsley
½ cup olive oil
¼ cup lime juice
4 cloves garlic
2 tablespoons agave
½ tsp ground cumin
¾ tsp sea salt
½ tsp freshly ground black pepper

Taco Filling
2 tablespoons olive oil
8 oz crimini mushrooms, trimmed and sliced
1 (15 oz) can of black beans, rinsed and drained

I pkg 8” tortillas (or make your own corn tortillas, like I did!)

optional toppings: chopped tomatoes, sliced onion, diced avocado, lettuce

Directions

Rice: In a medium saucepan, heat oil over medium-high heat and add onions and salt. Sauté 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 minutes.

Chimichurri sauce: Blend ingredients in a food processor until combined, and herbs are finely chopped.

Filling: In a large skillet, heat oil over medium-high 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 over the tacos.