Naturally Ella · by Erin Alderson★ 5.0
Chimichurri Potato Tacos with Pinto Beans
NUTRITION · PER SERVING45M COOK
CAL 24%·PRO 30%
CARBS 51G42% OF CAL
11G FIBER0G ADDED3G INTRINSIC38G OTHER3G TOTAL SUGAR
FAT 26G48% OF CAL
5G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted fingerling potatoes and pinto beans tossed in fresh chimichurri sauce, served in corn tortillas with spinach and cotija cheese. A quick, filling vegetarian taco with herbaceous brightness.
maintacobeans🔥 ovengluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 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
At a glance
PER SERVING · TIME 45M
CAL 24%·PRO 30%
CARBS 51G42% OF CAL
11G FIBER0G ADDED3G INTRINSIC38G OTHER3G TOTAL SUGAR
FAT 26G48% OF CAL
5G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 856mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1447mg
- Calcium
- 258mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 856MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.