Easy Dinner Recipe: Kale and Black Bean Tacos with Chimichurri

Name: Easy Dinner Recipe: Kale and Black Bean Tacos with Chimichurri
Ingredients: 3 cloves garlic, peeled; 1 medium shallot, peeled; 1 cup firmly packed flat-leaf parsley, large stems removed; 2 tablespoons fresh oregano leaves (can substitute 2 teaspoons dried); 1/4 cup plus 2 tablespoons extra virgin olive oil; 2 tablespoons red wine vinegar; 1 tablespoon freshly squeezed lemon juice; 1/2 teaspoon kosher salt; Freshly ground black pepper to taste; Crushed red pepper to taste (I like using Aleppo pepper); 8 cups kale, stems removed and chopped; 2 tablespoons water; 1 (15-ounce) can black beans, rinsed and drained (or 1 1/2 cups cooked); 8 corn tortillas; 2 avocados, chopped just before serving; Pumpkin seeds for garnish