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Chimichurri Potato Tacos with Pinto Beans

Erin, Naturally Ella
  • 4034 minutes
  • Serves 3

INGREDIENTS

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

1/4 tsp

Red pepper flakes

1/2 tsp

Salt

1/4 cup

Apple cider vinegar

1/4 cup

Cor arbequina olive oil

2 tsp

Olive oil

36

Corn tortillas

1/4 cup

Cotija cheese

1 cup

Pinto beans drained and rinsed if using canned