Chimichurri has spent decades playing sidekick to a good steak. Fine work if you can get it – but honestly, meat who? These vegetarian tacos are proof that chimichurri was never really about the steak. Load up smoky roasted sweet potato, cauliflower, black beans and corn into warm tortillas, spoon that bright, garlicky sauce over the top, and watch it do all the talking.
If you’re short on time (or just don’t fancy chopping a small forest of parsley), a good jarred version does the trick nicely. Australian brand SUR Direct recently landed its Original and Hot Chimichurri in Harris Farm Markets. Founded by Carlos and Janet Cordova and inspired by the family’s Latin American heritage, but made locally with no artificial nastiness, it’s making meat-free taco Tuesday easier than ever.
INGREDIENTS
400g sweet potato, peeled and diced small
2 cups small cauliflower, cut into small florets
2 tablespoons olive oil, for roasting
1/2 teaspoon ground cumin, for roasting vegetables
1/2 teaspoon smoked paprika, for roasting vegetables
Pinch of chilli powder to taste
Pinch of salt for roasting vegetables
1 cup black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
small red or yellow capsicum, diced
1/2 small red onion, diced
1 teaspoon ground cumin
0.5 teaspoons smoked paprika
2 tablespoons olive oil, for filling
Pinch of salt, for filling
10 corn tortillas
Handful of shredded purple cabbage
1 avocado, sliced
0.5 cups crumbled feta or cotija cheese
SUR Direct Original Chimichurri sauce
INSTRUCTIONS
- Prep and season vegetables: Preheat oven to 220°C. Toss sweet potato, peeled and diced small and 2 cups small cauliflower, cut into small florets, with 2 tablespoons olive oil, for roasting, 0.5 teaspoons ground cumin, for roasting vegetables, 0.5 teaspoons smoked paprika, for roasting vegetables, chilli powder to taste, and 1/2 teaspoon salt, for roasting vegetables on a large baking sheet.
- Roast sweet potato and cauliflower: Roast, stirring once halfway through, until tender and caramelised at the edges.
- Cook the vegetable filling: Heat 2 tablespoons olive oil, in a large skillet over medium-high heat. Add 1/2 small red onion, diced and 1 red or yellow capsicum, diced, cooking until softened.
- Add beans, corn, and spices: Stir in 1 cup black beans, drained and rinsed, 1 cup corn kernels (fresh or frozen), 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and pinch of salt, for filling. Cook, stirring occasionally, until heated through and lightly caramelised.
- Combine roasted vegetables with filling: Gently fold the roasted sweet potato, peeled and diced small and 2 cups small cauliflower, cut into small florets into the skillet with the bean and corn mixture, and warm through together.
- Warm the tortillas: While the filling finishes cooking, warm 10 corn tortillas in a dry skillet or directly over a gas flame until pliable and lightly charred in spots, about 1 minute per side.
- Assemble the tacos: Divide the filling among the warm tortillas. Top with handful of purple cabbage, 1 avocado, sliced and 1/2 cup crumbled feta or cotija cheese.
- Spoon chimichurri generously over each taco.
- Serve: Serve immediately with 1 lime, cut into wedges, on the side for squeezing over the tacos.
