This recipe is in partnership with California Olive Ranch. See below for more details.
My love of tacos knows no limits. If I can figure a way to put a vegetable in a taco, I’ll try it. These potato tacos are a riff from a vegetarian taco I had some time back at a small taco cafe. They fried their potatoes and it was a fairly simple potato/salsa combination. I’m obsessed with this chimichurri sauce so the more I can use it, the better. I’ll make a double batch and use it throughout the week on egg skillets, enchiladas, and lots of tacos. Just make sure you use good olive oil (like one California Olive Ranch’s oils) though- I can make or break the chicmichurri!!
Chimichurri Potato Tacos with Pinto Beans
A quick and filling vegetarian taco, roasted fingerling potatoes and pinto beans are tossed in a fresh, homemade chimichurri sauce. Gluten-free and easily vegan by omitting the cheese.
- 1/2 pound fingerling potatoes
- 2 teaspoons olive oil
- 1 cup pinto beans drained and rinsed if using canned
- 6 6\" or 8" corn tortillas
- 2 cups fresh baby spinach
- 1/4 cup crumbled cotija cheese
- 1/4 cup finely minced parsley
- 1/4 cup finely minced cilantro
- 1/4 cup apple cider vinegar
- 1/4 cup COR Arbequina Olive Oil
- 1 small shallot finely minced
- 2 cloves garlic finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 tablespoon finely minced fresh oregano
Heat oven to 400˚F. Cut the fingerling potatoes into ¼” thick slices. Toss with olive oil and spread into a single layer on a sheet tray covered with parchment paper. Roast until tender and browning, 30 minutes.
While the potatoes are roasting, combine ingredients for chimichurri sauce in a small bowl. Whisk together until well combined.
Once potatoes are done, combine with pinto beans and ¼ cup or so of the chimichurri. Stir until the beans and potatoes are well coated with the sauce.
Heat the tortillas in a damp tea towel in the oven or over an open flame on a gas stove. Assemble the tacos with a layer of spinach, a few spoonfuls of the bean mixture, a tablespoon of crumble cheese, and extra chimichurri as desired.
by Erin Alderson
Tips & Tricks: Don’t want to mince all those ingredients for the chimichurri? You could combine all the ingredients in a food processor or blender instead.
Stock up: get the pantry ingredients you will need: corn tortillas, pinto beans, potatoes
Nutrition: See the information.
|Amount Per Serving||As Served|
|Calories 686 kcal Calories from fat|
|% Daily Value|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Potatoes are just the beginning of how you could use roasted vegetables in tacos. I’ve found cauliflower and winter squash to also be delicious. I like to cube a butternut squash on the weekend and roast it to use in a few different recipes throughout the week.
Alternative vegetables: These tacos would be great using sweet potatoes, cubed butternut squash, or even cauliflower.
Legumes: Chickpeas, black beans, or green/brown lentils would work well in place of the pinto beans. Use whatever you have on hand!
Vegan: Omit the cheese!
I love all of California Olive Ranch’s Olive oils but I have a special place in my cooking for their Arbequina Olive Oil. It has such a delicious flavor that’s a bit on the lighter side with hints of a slight fruit flavor. I love to use it in sauces that I’ll primarily keep raw to really highlight the flavor!