Plantain and Black Bean Tacos with Chimichurri Sauce

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Serves: Makes about 6-8 tacos

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

Ingredients

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

Instructions

View the full recipe at Floating Kitchen →