Roasted Potato and Pinto Bean Tacos with Chimichurri
These vibrant tacos feature roasted fingerling potatoes and pinto beans tossed in a fresh herb chimichurri made with parsley, cilantro, and oregano. The earthy potatoes pair beautifully with the bright, garlicky sauce, while baby spinach and crumbled cotija cheese add freshness and richness. Perfect for a satisfying weeknight dinner or casual entertaining, these tacos offer a unique twist on traditional Mexican flavors with an Argentinian-inspired sauce that brings herbaceous complexity to every bite.
Ingredients
- ½ pound fingerling potatoessmall red or Yukon potatoes1:1
Cut into similar sized pieces
- 2 teaspoons olive oil
- 1 cup pinto beans, drained and rinsed if using canned
- 6 6 or 8 inch corn tortillas
- 2 cups fresh baby spinach
- ¼ cup cotija cheese, crumbled
- ¼ cup parsley, finely minced
- ¼ cup cilantro, finely minced
- ¼ cup apple cider vinegar
- ¼ cup COR Arbequina Olive Oil
- 1 small shallot, finely minced
- 2 cloves garlic, finely minced
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 tablespoon fresh oregano, finely minced
Instructions
- 1
Heat oven to 400°F and cut fingerling potatoes into 1/4 inch thick slices
- 2
Toss potato slices with olive oil and spread on parchment-lined sheet tray in single layer
- 3
Roast potatoes until tender and browning, about 30 minutes
- 4
Meanwhile, whisk together parsley, cilantro, apple cider vinegar, olive oil, minced shallot, garlic, salt, red pepper flakes, and oregano in small bowl
- 5
Combine roasted potatoes with pinto beans and 1/4 cup chimichurri, stirring until well coated
- 6
Heat tortillas in damp tea towel in oven or over open flame
- 7
Assemble tacos with layer of spinach, spoonfuls of potato-bean mixture, crumbled cotija cheese, and extra chimichurri as desired
Tips
Make chimichurri ahead of time for deeper flavor development - it keeps well refrigerated for up to 3 days.
For extra crispy potatoes, pat slices dry before tossing with oil and avoid overcrowding the pan.
Warm tortillas properly for best texture - they should be pliable and slightly charred if using open flame method.
Good to Know
Store assembled tacos immediately or keep components separate in refrigerator for up to 2 days. Chimichurri keeps for 3 days refrigerated.
Make chimichurri and roast potatoes up to 1 day ahead. Reheat potatoes gently before combining with beans.
Serve immediately while tortillas are warm. Provide extra chimichurri and lime wedges on the side.
Common Mistakes
Don't skip patting potatoes dry before roasting to avoid soggy results.
Avoid overloading tacos with filling or they'll fall apart when eating.
Substitutions
Cut into similar sized pieces
FAQ
Can I make these tacos vegan?
Yes, simply omit the cotija cheese or substitute with a vegan cheese alternative. The chimichurri and other ingredients are already plant-based.
What if I don't have fingerling potatoes?
Any small waxy potato works well. Cut larger potatoes into similar sized pieces to ensure even cooking time and texture.
How long does leftover chimichurri keep?
Chimichurri stays fresh in the refrigerator for up to 3 days. The flavors actually improve after the first day as the herbs meld together.