Chim Chim Churree Tacos with potatoes and pinto beans
We went through a kick where we were turning our meals into tacos. This was best with homemade tortillas but if that is too much just buy your favorite tortillas and try this one.
- 1/2 pound fingerling potatoes (we like these but yukon golds work too)
- 1 can pinto beans drained and rinsed
- 2 tsps Olive Oil or Avocado Oil
- 6 6" tortillas (we like the corn but flour work too)
- 2 cups fresh baby spinach
- 1/4 cup crumbled cotija cheese
- Chim Chim Churree
- 2 tbsp Olive Oil
- 1 tbsp red wine vinegar
- Jeddy's Seasoning
Heat oven to 400 degrees. Wash and cut your potatoes into chunks. We always toss into a bowl of cold water with salt while cutting to release some of the starch and keep from browning. Drain and pat dry. Then toss with Jeddy's Seasoning and a drizzle or two of oil to coat. Place on a sheet pan in single layer and roast until tender and brown, to your desired crispiness. We usually cook for about 30 minutes and use a spatula to flip over about half way through cooking.
While potatoes are roasting, add your 1 tbsp Chim Chim Churree in a small bowl with 1 tbsp warm/hot water to rehydrate. After about 7-10 minutes, add 2 tbsp oil and 1 tbsp vinegar. This makes your chimichurri sauce.
Once potatoes are done cooking combine with the pinto beans in a bowl. Pour chimichurri sauce over and stir to coat beans and potatoes.
Heat your tortillas. You can place on a cast iron pan turning several times to warm or place in a damp tea towel and place in the still warm oven.
Assemble the tacos with layers of chopped fresh spinach, potato and pinto bean mixture and crumbled cheese. You can always double the chimichurri mixture and add additional over the taco. We do this :)
Serves 2-3 persons with 2 -3 tacos each.