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, sweet potatoes, or even cauliflower.
Don’t want to mince all those ingredients for the chimichurri? You could combine all the ingredients in a food processor or blender instead.
Chickpeas, black beans, or green/brown lentils would work well in place of the pinto beans.
This recipe is already gluten-free and is easily made vegan by omitting the cheese.


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


Heat oven to 400˚F. Cut the potatoes (or squash) into ¼” cubes. Toss with olive oil and spread into a single layer on a sheet tray covered with parchment paper. Roast until tender and browning, 30 minutes.
While the potatoes are roasting, combine ingredients for chimichurri sauce in a small bowl. Whisk together until well combined.
Once potatoes are done, combine with pinto beans and ¼ cup or so of the chimichurri. Stir until the beans and potatoes are well coated with the sauce.
Heat the tortillas in a damp tea towel in the oven or over an open flame on a gas stove. Assemble the tacos with a layer of greens, a few spoonfuls of the bean mixture, a tablespoon of crumbled cheese, and extra chimichurri as desired.