By Grace Edinger
I found this recipe when I was looking for ways to to use the abundant greens attached to a bunch carrots. The green sauce adds an extra layer of depth (and zest!) to these simple and delicious vegetarian tacos. I adjusted the recipe slightly to give the black beans more flavor, and added parsley to the chimichurri, as I found the flavor a bit bitter with just the carrot tops and cilantro. Here is the adapted version:
1 bunch carrots
salt and pepper
1 can black beans
1 teaspoon cumin
1 shallot, chopped
1 clove garlic, minced
1 cup brown rice, cooked
Carrot greens (I used about half of what was attached to my bunch of carrots)
1/2 bunch cilantro
1/2 bunch parsley
1 lime, zest and juice
2 Tbsp pickled jalapenos (I keep pickled peppers in the fridge for occasions like this, but a fresh jalapeno or other pepper would be great here as well)
2 cloves garlic
1/4 cup olive oil
Preheat the oven to 400 degrees F.
Chop carrots into 1/2 inch thick coins, and toss with olive oil and salt and pepper. Roast for 15-20 minutes, or until carrots are tender.
In the meantime, rinse and drain your black beans. Heat 2 Tbsps olive oil in a medium saucepan. When shimmering, add shallot and sauté for 2-3 minutes, until softened. Add garlic and cook for 1 minute. Add black beans, cumin, salt, and pepper and cook for 10-15 minutes, or until beans have softened.
For the chimichurri, add carrot greens, cilantro, parsley, jalapenos, lime zest and juice, and garlic to a food processor and blend. Add olive oil in a steady stream, and adjust for consistency.
Before serving, heat corn tortillas in a dry skillet over medium heat. Then assemble tacos, adding rice, black beans, roasted carrots, and top with chimichurri. Serve with lime wedges.
Pictured here with a side of rainbow chard, wilted in olive oil with garlic and red pepper flakes.
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