SERVES: 6

This recipe is adapted from Chloe Coscarelli’s “Chloe’s Kitchen” cookbook recipe.  This cookbook is filled with incredible tasting vegan recipes.

All components can be made in advance and kept in the fridge for 3-4 days.

TOMATO RICE INGREDIENTS:

• 2 tbs olive oil
• 1 onion, chopped
• 1/2 tsp salt
• 1 tomato, chopped
• 1/2 cup brown rice
• 1 cup vegetable broth

CHIMICHURRI SAUCE INGREDIENTS:

• 1 cup fresh cilantro
• 1/2 cup fresh italian parsley
• 1/4 cup olive oil
• 1/4 cup lime juice
• 4 garlic cloves
• 2 tbs agave nectar
• 1/2 tsp ground cumin
• 1 tsp seal salt
• 1/2 tsp freshly ground black pepper

TACO FILLING INGREDIENTS:

• 2 tbs olive oil
• 3 oz crimini mushrooms, trimmed & sliced
• 1 15-oz can black beans, rinsed & drained

OTHER INGREDIENTS / TOPPINGS:

• 1 pkg 8-inch whole grain / multi-grain tortillas
• vegan sour cream (optional)
• chopped tomatoes (optional)
• sliced onion (optional)
• shredded lettuce (optional)
• diced avocado (optional)

TOMATO RICE DIRECTIONS:

1. Heat oil in a medium saucepan over medium-high heat and add onions & salt. Saute until soft.
2. Add tomato, rice, and broth & bring to a boil.
3. Reduce heat to low and simmer, covered, until all broth is absorbed and rice is cooked. 

CHIMICHURRI SAUCE DIRECTIONS:

1. Blend cilantro, parsley, oil, lime juice, garlic, agave, cumin, salt, pepper in a food processor until combined and herbs are finely chopped.

TACO FILLING DIRECTIONS:

1. Heat oil over medium-high heat in a large skillet and saute mushrooms until they have released their juices.
2. Add beans and half the chimichurri sauce and cook until heated through.
3. Reserve the rest of the chimichurri sauce to spoon into tacos.

TO SERVE:

1. Fill each tortilla with tomato rice, taco filling, extra chimichurri sauce, desired additional toppings, and sour cream.
2. Fold over and serve.