Chimichurri Soft Tacos

  
Juicy mushrooms and black beans cooked in a tangy Chimichurri sauce and wrapped in a warm flour tortilla. Delicious!

  
Preparation time: 20 minutes
Cooking time: 15 Minutes
  
Ingredients for Chimichurri Sauce:

1 lemon and 1 lime juiced (1/4 cup of juice)
3 cloves of garlic
2 tbs of cilantro leaves
3 tbs of fresh oregano leaves
1 cup of fresh Italian parsley
½ tsp of salt and ¼ tsp of black pepper
1/8 tsp of cayenne pepper
½ tsp of ground cumin
1 tbs of agave nectar
½ cup of olive oil
  
Ingredients for tacos:

8 oz. Cremini mushrooms, diced
1 15 oz. can of black beans rinsed and drained
2 tbs of olive oil
½ of a small onion diced
Salt and pepper to taste
Flour tortillas (we used Trader Joe’s Organic White Flour Tortillas on the episode).
  
Preparation for Chimichurri Sauce:

1. Place all ingredients into a blender.
2. Blend until well mixed.
3. Refrigerate any extra in a glass container.

  
Preparation for taco filling:

1. Heat olive oil in a skillet on a medium heat.
2. Add the diced mushrooms and onions. Sauté until tender (8-to10 minutes)
3. Add the beans and half of the chimichurri sauce to the skillet and cook for 2-3 minutes.
4. Heat the tortillas and fill them with the taco mixture.
5. Serve with a side of Spanish rice, salad and the remaining Chimichurri sauce.