Chimichurri Potato or Squash Tacos

Name: Chimichurri Potato or Squash Tacos
Ingredients: 1/2 pound potatoes or peeled winter squash; 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, arugula, mizuna or massaged kale (measure after massaging kale); 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 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

fullbellyfarm.com

Chimichurri Potato or Squash Tacos Adapted from Erin Alderson The original recipe is for potatoes but these tacos would be great using cubed winter squash,

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Ingredients

1/2 pound potatoes or peeled winter squash
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, arugula, mizuna or massaged kale (measure after massaging kale)
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 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