3 Sisters Chimichurri Tacos

This recipe is a bit of a fusion, inspired by the traditional Native (North) American planting practice of growing squash, beans (I took some liberty in using pintos instead of green beans), and corn together, while incorporating South American style Chimichurri in place of salsa. If you remove one of the "Sisters" from the trio, this recipe just doesn’t taste the same. However,  if you really dislike corn tortillas, use whole-wheat style.

3 Sisters Chimichurri Tacos- VegWithMandy.com

(also see variation below.)

Serves 2-3

Preheat oven to 375F

Next, prep: 

• 2 small zucchini: slice in quarters lengthwise (think pickle spears). 

Then, In oven-safe pan (preferably cast iron), place:

• 1 small yellow onion, diced

Saute onion lightly in olive oil until halfway translucent.

Move onions to edges of pan.

Place zucchini spears in center, cut side #1 down. 

Roast in oven x 6-8min. 

Rotate spears to cut side #2 down.  

Stir onions. 

Roast 6-8min more, until lightly browned but not squishy.

Meanwhile, make Chimichurri:

• 2 Tbsp walnuts (omit if nut-free)

• 1c. Parsley, fresh, packed

• 3 Tbsp olive oil

• 1 Tbsp red wine vinegar

• 1 Tbsp lemon juice, fresh

• 1 garlic clove

• Pinch of cayenne powder

• ¼ tsp salt

Process until fine. Won’t be perfectly smooth; just no big walnut chunks.

In:

• Corn tortillas, spread:

• refried bean (lard-free) layer

Add:

Roasted zucchini/onions, 

top with Chimichurri.

Note: Using corn tacos enables this recipe to be gluten-free. However, not all corn tacos are void of (wheat) flour. Please carefully check all labels, if your diet requires.

Variation - Chimichurri Bowl- VegWithMandy.com

Serve 2-3

Preheat oven to 375F

Line baking sheet with foil, mist with cooking spray. Add:

• 4-5 red red potatoes, cut into bite sized cubes, 

Roast at 375F x 30-35 min

When potatoes almost done, place:

• 15 oz cannellini beans, drained/rinsed

in medium bowl

Microwave them until warm.

To make Chimichurri bowls, portion out potatoes and beans, and top with Chimichurri sauce (above).

Optional, serve with:

• side salad, and/or

• toasted crusty bread.