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Chimichurri Potato Tacos with Pinto Beans

Chimichurri Potato Tacos with Pinto Beans | @naturallyella
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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.

Ingredients

Scale

Tacos

  • 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

Chimichurri Recipe

  • 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

Instructions

  1. 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. 
  2. While the potatoes are roasting, combine ingredients for chimichurri sauce in a small bowl. Whisk together until well combined.
  3. 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. 
  4. 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.

Notes

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.

Nutrition

Find it online: https://naturallyella.com/chimichurri-potato-tacos/