Chimichurri Black Bean Tacos

Chimichurri Black Bean Tacos

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It’s almost time for the big game — and that means one thing: we are crafting our starting menu lineup.  

These Baked Black Bean Chimichurri Tacos from Dietitian Debbie are a dream: warm, cheesy, beany, basil-y, and delicious. Trust us when we say to double the recipe (you’ll want the extras). 

You’ll Need: 

For the Baked Tacos:
— 8 (6 1/2 inch) flour tortillas
— 1 (15 ounce) can HeyDay Canning Co. Enchilada Black Beans
— ½ to ¾ cup shredded Mexican-style cheese blend
— 4-5 tablespoons Gotham Greens Chimichurri

Toppings (optional):
— Butterhead Lettuce
— Cilantro
— Jalapeño
— Guacamole
— Sour cream
— Salsa or tomatoes (chopped)
— Lime wedges 

How to Make It: 

  1. Preheat the oven to 400 degrees Fahrenheit. Spray baking sheet with cooking oil and set aside.  
  2. Spread black beans over half of each tortilla, then sprinkle the cheese over top. Fold the tortillas so the black bean layer is covered by tortilla on both sides. Flip tortilla so the cheese is facing down. Arrange in a single layer on the baking sheet.  
  3. Bake for 8 minutes, flip and bake another 8-10 minutes, or until golden brown. Allow to cool 2-3 minutes before serving as they continue to crisp up a bit when cooling.  
  4. Top with Gotham Greens Chimichurri Sauce or serve on the side for dipping. Optional toppings include cilantro, jalapeño, guacamole, sour cream, chopped tomatoes, lime wedges, salsa, and chopped Gotham Greens Butterhead lettuce 

 

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