Have you ever had chimichurri sauce? My first experience with this sauce/marinade was when I was first going plant based and a followed a recipe for chimichurri black bean street tacos. I’ve been in love ever since!

Chimichurri is originally from Argentina. It’s usually a cold green sauce for grilled meats but I’ve also seen it as a marinade. There is also a red version that I’m interested in trying one of these days. Either way it is a delicious zesty fresh herb and vinegar sauce. If you would rather have chicken in this recipe instead of the black beans, by all means substitute it. Chimichurri sauce is good on any protein source. I’ve made pork chops, chicken, and beans to go with chimichurri sauce before. All are delicious!

This is one of the ways that I like to use it, which is in a cold wrap. It’s simple, quick and easy to put together. This recipe as-is with a wheat tortilla is more carbohydrate dense, but with changing out the wrap and using lettuce or using the recipe on top of a salad would balance it out a little more. And then obviously if you were to change out the black beans for a more protein dense source like chicken or baked tofu, there would be more protein. Make it your own!

There are plenty of other ingredients you can add to this, but I personally just like the sauteed onion and zucchini mixture with the beans. If there’s something else you would add, let me know in the comments below.

On to the recipe!

Chimichurri Black Bean Wraps

Ingredients

1 cup Parsley, fresh (chopped) 1 cup Cilantro (coriander) (chopped) 1/4 cup Olive oil 4 tbsp Red wine vinegar 2 clove(s) Garlic 1 tsp Oregano, dried 1/2 tsp Cumin (ground, plus more for vegetables) 1/4 tsp Salt (plus more for vegetables, if desired) 2 can (15oz) Black beans, canned (drained and rinsed, or 3 cups cooked) 1 cup chopped Tomato 1 tbsp Olive oil 1 medium Zucchini (chopped) 1 small White onion (sliced) 4 large tortilla(s) Wheat flour tortilla

Directions

  1. Prepare your chimichurri sauce. In a blender, blend together parsley, cilantro, 1/4 cup olive oil, red wine vinegar, garlic, dried oregano, 1/2 tsp cumin, and 1/4 tsp salt. Blend until smooth. Keep in the fridge in an air tight container. 2. In a skillet, add 1 tbsp olive oil and heat on medium high heat. Add in sliced onion and zucchini. Cook until it starts to brown, about 8-10 minutes. Sprinkle cumin and salt and pepper if desired. 3. To make the wrap, grab tortillas or a large green leaf like lettuce or swiss chard. Spread a large spoonful of chimichurri sauce, add a few spoonfuls of black beans and some of the sauteed onion and zucchini mixture, and top with the chopped tomatoes. Roll up the wrap and enjoy immediately. For Meal Prep: Once the onion and zucchini mixture is cool, mix in the black beans and tomatoes in an air tight storage container. I keep the chimichurri sauce separate in the fridge. Assemble the wrap when ready to eat.

Macro Balance

Recipe as is:

  • 53% Carbohydrates
  • 13% Protein
  • 34% Fat

5 thoughts

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