Carrot Tacos with Carrot Top and Cilantro Chimichurri

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:

Ingredients
For tacos
1 bunch carrots
olive oil
salt and pepper
1 can black beans
1 teaspoon cumin
1 shallot, chopped
1 clove garlic, minced
corn tortillas
1 cup brown rice, cooked

For chimichurri
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.