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Charred Broccoli Tacos with Garlicky Black Beans & Roasted Pepper Chimichurri
2 Serving Dinner

Charred Broccoli Tacos

with Garlicky Black Beans & Roasted Pepper Chimichurri

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
600
FAT
17g
CARBOHYDRATES
82g
PROTEIN
28g

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INGREDIENTS

  1. 13.4 oz black beans
  2. 4 garlic cloves
  3. 1 broccoli crown
  4. 4 oz roasted red peppers
  5. ¼ oz fresh cilantro
  6. 3 tbsp cashews
  7. ½ tbsp red wine vinegar
  8. 1 tsp dried oregano
  9. 1 tsp chipotle morita powder
  10. 6 corn tortillas
  11. ¼ cup vegan sour cream
  12. 3 tbsp olive oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: tree nut (cashew, coconut)
Tools: Food processor, Large nonstick skillet, Small saucepan, Baking sheet
SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
600
FAT
17g
CARBOHYDRATES
82g
PROTEIN
28g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 450°F. Drain and rinse the black beans. Peel the garlic and mince just 1 clove. Trim the end of the broccoli crown stem, and slice florets and remaining stem into large pieces. Drain and chop the roasted red peppers. Roughly chop the cilantro leaves and stems.

2
Roast the garlic and toast the nuts

Wrap peeled garlic cloves in foil with 1 tsp olive oil and a pinch of salt. Roast until fork tender, 10 to 12 minutes. Add cashews to a large nonstick skillet over medium heat and toast until golden brown, 3 to 4 minutes. Transfer to a medium bowl. TIP: We will use this skillet again in a later step.

3
Make the chimichurri

Add minced garlic, chopped red peppers, chopped cilantro, red wine vinegar, oregano, 2 tsp olive oil, and a pinch of salt to the bowl with the toasted cashews and stir the red pepper chimichurri.

4
Make the chipotle black beans

Add beans, chipotle morita powder, a pinch of salt, and ½ cup water to a small saucepan. Bring to a simmer over medium-high heat and cook until water reduces slightly, 2 to 3 minutes. Transfer to a food processor, add roasted garlic cloves, and process until smooth, 12 to 15 pulses. TIPS: We suggest starting with just half the chipotle morita powder if you are sensitive to spice. You can use a potato masher instead of the food processor to mash the beans.

5
Heat the tortillas and char the broccoli

Wrap tortillas in foil and place in the oven until heated through, 5 to 6 minutes. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add sliced broccoli and a pinch of salt and let cook, undisturbed, until broccoli begins to brown, 2 to 3 minutes. Stir the broccoli and continue to cook until crisp tender, 3 to 4 minutes. TIP: Crisp-tender means the vegetables will still have some crunch.

6
Serve

Divide the tortillas between plates. Top with garlicky black beans and charred broccoli. Add red pepper chimichurri and a dollop of sour cream. Dig in!

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