Chimichurri Potato Tacos with Pinto Beans

 

Hearty potato tacos that is tossed with pinto beans and a homemade chimichurri sauce. Perfect for a healthy weeknight dinner.

What you will need

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

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

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