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Ingredients
Scale
- 1/2 cup parsley, stems removed
- 1/2 cup cilantro, or more parsley, stems removed
- 5 cloves garlic, crushed with a garlic press
- 1–2 red chilies, minced or 1/4 tsp red pepper flakes
- 1 1/2 tbsp red wine vinegar
- Juice of one small lemon
- 1/4 cup extra virgin olive oil plus more for sautéing
- 1 tsp dry oregano
- 1/2 tsp salt or more to taste
- 1 small shallot, sliced
- 1 poblano pepper, diced
- 2 cobs of corn, kernels removed
- 1, 15 oz can black beans, rinsed and drained
- 8–9 Corn Tortillas
- Avocado
Instructions
- Finely mince parsley and cilantro; mix with garlic, chilies, oregano, vinegar, olive oil, lemon juice, and salt in a bowl.
- Heat olive oil in skillet, add shallots, and sauté until softened.
- Stir in diced poblano and garlic; cook until fragrant.
- Add corn kernels; sauté until browned, using water to deglaze if needed.
- Combine black beans and corn mixture with chimichurri sauce, adjust salt to taste.
- Serve in corn tortillas, topped with avocado.
Notes
Adjust chilies and garlic to fit your taste preferences.
Use fresh corn for the best flavor.
Chimichurri sauce can be made a day ahead and stored in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Mexican
Nutrition
- Calories: 250
- Sugar: 3
- Sodium: 400
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 8
- Protein: 9
- Cholesterol: 0