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chimichurri Pinto Beans and Potato Tacos



  • 1/2 lbs fingerling potatoes
  • 2 tsp olive oil
  • 1 can pinto beans drained and rinsed
  • tortillas
  • fresh baby spinach
  • cotija cheese

Chimichurri Sauce

  • 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


  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 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.