POTATO TACOS w-CHIMICHURRI

INGREDIENTS

CHIMICHURRI

¼ CUP parsley, minced

¼ CUP coriander, minced

¼ CUP apple cider vinegar

¼ CUP olive oil

1 small shallot, minced

2 cloves garlic, minced

½ TSP salt

¼ TSP chilli flakes

1 TBSP oregano, minced

TACOS

250g small potatoes

2 TSP olive oil

2 garlic cloves, minced

1x tin pinto or white beans

Corn tortillas

2 CUPS fresh baby spinach, washed

INSTRUCTIONS

CHIMICHURRI

1. Combine ingredients for chimichurri sauce in a food processor and blend until combined.

TACOS

1. Heat oven to 200˚C and prepare a roasting tray with baking paper. Cut the potatoes into 1cm thick slices, toss with olive oil and spread into a single layer on the baking tray. Roast until tender and browning.

3. In a separate pan, heat olive oil on a medium heat and add onion for a 5 minutes, stirring constantly. Add garlic and cook for another 2 minutes, then add the beans. Cook until beans are slightly browned. Roughly mash them with the back of your spoon.

4. Heat the tortillas in a hot pan. Assemble the tacos with a layer of spinach, a few spoonfuls of the bean mixture, potatoes, and chimichurri.