Makes 8 tacos
For the chimichurri (makes about 1 cup):
3 cloves garlic, peeled
1 medium shallot, peeled
1 cup firmly packed flat-leaf parsley, large stems removed
2 tablespoons fresh oregano leaves (can substitute 2 teaspoons dried)
1/4 cup + 2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
Crushed red pepper to taste (I like using Aleppo pepper)


For the tacos:
8 cups kale, stems removed and chopped
2 tablespoons water
1 (15-ounce) can black beans, rinsed and drained (or 1 1/2 cups cooked)
8 corn tortillas
2 avocados, chopped just before serving
Pumpkin seeds for garnish


Using a food processor, roughly chop the garlic and shallot. Add the parsley and oregano, and pulse until finely chopped but not puréed. (Alternatively, you can finely chop the ingredients by hand.) Transfer the mixture to a bowl and stir in the olive oil, vinegar, lemon juice, salt, black pepper, and red pepper to taste. Let stand at room temperature for at least 20 minutes, or cover and refrigerate up to 3 days.

Skim 2 tablespoons of oil off the top of the chimichurri and heat it in a large skillet over medium-high heat. Add the kale and water, and toss to combine. Cover and cook for 1 minute. Uncover, add the drained beans, and cook for another minute or so until the kale is tender but still bright and the beans are heated through. Stir in 1/3 cup of chimichurri.

To assemble the tacos, warm the tortillas, fill them with kale and black beans, and top with avocado. Garnish with pumpkin seeds and additional chimichurri, if desired.

Found here: thekitchn.com