A tangy chimichurri sauce along with pinto beans and roasted potatoes. We really like this one. The chimichurri sauce really elevates plain old beans and potatoes, and as always the cojita cheese adds a nice saltiness.
This taco is very tasty and doesn’t get old as you go along. We’ve now made this twice and enjoyed it both times.
The bean mixture on a bed of spinach makes for a nice looking taco. It might benefit from a little color variety, but the recipe is really well thought out, so it made us not want to deviate.
Very cheap ingredients assuming you have the oil and apple cider already.
This one is very easy. Once you get the potatoes in the oven you have lots of time to make your sauce, and assembly is a snap.
Verdict: Yes taco!!
chimichurri Pinto Beans and Potato Tacos
- 1/2 lbs fingerling potatoes
- 2 tsp olive oil
- 1 can pinto beans drained and rinsed
- fresh baby spinach
- cotija cheese
- 1/4 cup finely minced parsley
- 1/4 cup finely minced cilantro
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 small shallot finely minced
- 2 cloves garlic finely minced
- 1/2 tsp salt
- 1 tbsp 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 and 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.
Taken from naturallyella.com with minor alterations. See the original recipe here: https://naturallyella.com/