Chimichurri Tacos

Traditionally Chimichurri is a sauce used for grilled meat originally from Argentina. Here is a fresh spin on it used in vegan tacos!

Chimichurri Sauce
1 cup fresh cilantro
1/2 cup fresh Italian parsley
1/2 cup extra virgin olive oil
1/4 cup lime juice
2 cloves garlic
2 tablespoons agave
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon ground pepper

Blend all ingredients in a food processor or blender. I like to make this sauce a couple of hours before to allow the flavors to marry. You can make it up to a day before.

Taco Filling
8 ounces baby portabella mushrooms, sliced
3 cups cooked black beans, rinsed and drained
2 tablespoons extra virgin olive oil for cooking
1/2 teaspoon salt

In a large skillet over medium heat, add olive oil and sliced mushrooms. Saute' mushrooms until they begin to release their juices and then sprinkle with salt and continue to saute' until lightly browned. Add black beans and half of the Chimichurri sauce.

2 cups lettuce, shredded
1 cup red onion, thinly sliced
1 Roma tomato, cut in half length wise then sliced thin
1 avocado, thinly sliced
1/2 of the Chimichurri sauce as a drizzle

Serve with warm corn or flour tortillas.

Vegan, Gluten Free

Tip: I like to slice my mushrooms using an egg slicer. It goes really fast and all of the mushroom slices are the same size!

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