Chimichurri Potato Tacos with Pinto Beans

• Produce

  • 2 cups Baby spinach, fresh
  • 1/4 cup Cilantro
  • 1/2 lb Fingerling potatoes
  • 2 cloves Garlic
  • 1 tbsp Oregano, fresh
  • 1/4 cup Parsley
  • 1 Shallot, small

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 1/4 cup Cor arbequina olive oil
  • 2 tsp Olive oil

• Bread & Baked Goods

  • 36 Corn tortillas

• Dairy

  • 1/4 cup Cotija cheese

• Other

  • 1 cup Pinto beans (drained and rinsed if using canned

Found on naturallyella.com

Description

Directions

• 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.

Nutrition