Plantain and Black Bean Tacos with Chimichurri Sauce

Plantain and Black Bean Tacos with Chimichurri Sauce are an easy dinner that can be made in under 30 minutes!

For the Chimichurri Sauce:
1 cup loosely packed fresh parsley
1 cup loosely packed fresh cilantro
1 tablespoon fresh oregano
1 garlic clove, peeled
Zest from 1/2 lime
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. red pepper flakes
1 tablespoon red wine vinegar
About 1/4 cup extra-virgin olive oil

For the Plantains:
3 large ripe plantains, peeled and sliced into 1/2-inch rounds
2 tablespoons brown sugar
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground cinnamon
1/2 tsp. salt
1-2 tablespoons extra-virgin olive oil

For the Black Beans:
1 (15 ounce) can black beans, rinsed and drained
1 tsp. ground cumin
Juice from 1/2 lime
Pinch of salt

For Serving:
Corn tortillas
Greek yogurt

View the full recipe at Floating Kitchen →