Black Bean and Kale with Chimicurri Sauce and Pepitas

From: https://www.thekitchn.com/recipe-kale-and-black-bean-tacos-with-chimichurri-recipes-from-the-kitchn-194633
 

Requires an immersion blender, another type of blender/food processor, or just lots and lots and lots of chopping

For the chimichurri sauce (makes about 2 cups--for lots and lots of chimichurri. One cup would do the trick but a little sparsely)6 cloves of garlic


2 medium shallots
2 cup firmly packed flat-leaf parsley, large stems removed (2 bundles of parsley)
4 tablespoons fresh oregano or 4 teaspoons dried
1/2 cup extra virgin olive oil4 tablespoons red wine vinegar
2 tablespoon lemon juice
1 teaspoon kosher salt
Crushed red pepper to taste
Freshly ground black pepper to taste

The rest:
1 lb dried black beans (and bay leaves/cumin/onion/garlic) or 4 cans of black beans
Pepitas (pumpkin seeds)
1 bunch kale, if feeling healthy
Avocado, if feeling fancy and healthy. More avocado is
Tortillas

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Roughly chop the garlic, shallot, parsley, and oregano Transfer the mixture to a bowl and stir in the olive oil, vinegar, lemon juice, salt, black pepper, and red pepper to taste.

Blend. Let stand at room temperature for at least 20 minutes, or cover and refrigerate up to 3 days.

Cook the beans, possibly with bay leaves, onion, garlic, cumin, and other spices if desired.

Cook the kale with some olive oil. Combine with beans.

Toast the pepitas for a couple minutes.

Warm the tortillas.

Assemble and enjoy.

NOTE: the original recipe suggests mixing in some of the chimichurri sauce with the beans as well as putting it as a topping. That sounds pretty tasty if there is enough chimichurri sauce.