Vegetarian Tacos with Fresh Avocado, White Beans, and Chimichurri Sauce

This was the last night of my 5x1 meal plan. That means I just went shopping on Monday and got all the food I needed for 5 plant-based weeknight meals. 

5 dinners, 1 shopping trip

To see the previous dinners, click here!

This was a simple one of stir-fried vegetables, beans, chimichurri and fresh avocado. I finished it with a few pepitas (pumpkin seeds) and radishes for a nice crunch. It really hit the spot. 

I highly suggest making your own beans (Peruvian white beans are the best), than buying from a can. Soak them over night and then cook them the next day. They are done in almost half the time, about 1 hour. It is so worth it!

After making this recipe, I realized the chimichurri was not even necessary. A good avocado and sprinkle of lime did the trick to bring acidity to the dish.

Vegetarian Tacos with Fresh Avocado, White Beans, and Chimichurri Sauce


  • 3-6 corn tortillas
  • 1 package button mushrooms, sliced
  • 1 zucchini, chopped
  • ½ white onion, sliced
  • 1-2 red, yellow, or orange pepper, sliced
  • ¼ cup cherry tomatoes
  • 1 clove garlic, minced
  • 1 T oil

Stir fry mushrooms and oil in a large pan first until slightly brown. Sprinkle with a little salt. Then, add the remaining ingredients and cook another 5-7 minutes or peppers become soft. 

  • 1 cup white Peruvian beans
  • water
  • 1 teaspoon salt
  • 1 jalapeño

Soak the beans in water overnight if possible. Then, drain water and replenish with new water. Add enough water that it comes up about 1 inch from the beans. Add jalapeño if using. Bring to a boil, then simmer for 1-2 hours or until soft. Add salt halfway through cooking. 

Chimichurri (optional)~

  • ½ cup cilantro, chopped
  • ½ cup parsley, chopped
  • ¼ cup neutral oil, like canola
  • 2 T red wine vinegar
  • 1 t salt
  • 1 clove garlic, minced
  • ½ teaspoon red pepper flakes

Mix all ingredients together in a bowl and set aside. Will keep a couple days in the fridge. 

  • 1 avocado, sliced
  • Sprinkle of roasted pepitas (pumpkin seeds)
  • 3-4 radishes, quartered
  • 1-2 limes or lemons, quartered
When the vegetables are all cooked and softened, heat tortillas on a griddle or comal until soft and pliable. Fill each tortilla with vegetable mix, then top with avocado, chimichurri (if using), pepitas and lime juice. Eat immediately or tortillas will get soggy. 

Serve alongside beans. That's it!

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