LA Style Chimichurri Tacos

I know you haven’t seen meat on here in a while… After we moved to Michigan we ordered a lot of pepperoni pizza and had a good bit of fried fish and chips. That was fun and all, but lately my body has been telling me “Step Away From The Fatty Stuff!”  We’ve tried some really great recipes lately including these amazing veggie tacos. Each component is delicious by itself and really packs a flavorful punch when eaten together. (I’ve been making the Chimichurri sauce and slathering it on just about everything.) Everything can be made ahead of time and kept refrigerated for 3-4 days. Reheat and assemble when ready to serve.

adapted from: Chloe’s Kitchen
serves 4

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

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

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.

Fill each tortilla with rice, filling, extra chimichurri sauce and desired toppings.

*Agave nectar is a natural, unrefined liquid sweetener that is extracted from the leaves of the Mexican agave plant. Agave is sweeter than sugar, and has a lower glycemic index. I recommend the light agave- it has a milder flavor than the darker varieties. Wholesome Sweeteners and Madhava are common brands.

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2 Replies to “LA Style Chimichurri Tacos”

  1. I am doing a cookbook challenge to cook every recipe from Chloe’s Kitchen.
    Hope you don’t mind that I added your post to my blog page under “Others who made it”.
    http://eileenlikestoeat.com/2013/05/06/cookbook-challenge-chloes-kitchen-la-style-chimichurri-tacos-vegan/

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