Credit: Vegetarian Times, Chef Chloe
These were Delicious! I think the fresh herbs are the key.
Taco Filling:
1 onion, chopped
8 oz mushrooms, sliced
15 oz can of black beans
Saute onions and mushrooms and drain off water. Add beans and warm.
Chimichurri Sauce: (I made this in my little cuisinart food processor that came with my immersion blender.)
4 cloves garlic, peeled (mince this first in the processor, then add the other stuff)
1 cup cilantro leaves
1/2 cup italian parsley leaves
1/8 c olive oil (I decreased this from the original recipe)
1/4 cup fresh lime juice
2 TBs agave nectar
1 tsp salt
1/2 ground cumin
1/2 tsp black pepper
Process until consistency of a sauce.
Pour sauce over filling and serve with warm tortillas. Reserve some sauce for extra on the table. Serve with Spanish rice.
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