Breakfast, Dinner, Healthy, Lunch, Sandwiches/Wraps, Vegan

Chimichurri Black Bean Breakfast Tacos

These Black Bean Breakfast Tacos are served over warm tortillas with a fresh herb Chimichurri sauce, crispy oven roasted potatoes and ripe avocado. They’re simple, healthy and delicious. Perfect for breakfast, a vegan dinner and everything in between!

Chimichurri Black Bean Breakfast Tacos

How to Make Black Bean Breakfast Tacos

These Black Bean Breakfast Tacos are pretty straightforward to make. The potatoes do take a bit of time to crisp in the oven, but everything else comes together real quick in the meantime. Start by cutting the potatoes into small cubes and tossing them with olive oil and a couple spices. Those go into the oven to roast for about 35 minutes until they turn a nice golden brown color and become super crispy on the outside.

Meanwhile, make the chimichurri sauce. Chimichurri is a traditional Argentinian condiment made with fresh herbs, olive oil, chiles and a few other aromatics. It does require some chopping, but trust me, a spoonful of this stuff can make anything taste better. Once you have all the ingredients mixed together its important to let the sauce sit for 10 minutes or so to allow the herbs and aromatics to infuse the oil. This deepens the flavor and also helps mellows out some of the spiciness.

I prefer the texture of chimichurri that’s been chopped by hand, but you can also use a food processor. Just roughly chop all the ingredients so they fit and pulse everything together until smooth.


For this recipe, I used canned black beans to make things easy. Just make sure to drain and rinse them using a mesh colander. Once the chimichurri has had time to sit, mix about half of it in with the black beans. These black bean breakfast tacos taste great the first day, but both the chimichurri and black beans get better once they have marinated for a while and can be made up to a day in advance.

To serve, I like to heat my flour tortillas over briefly over the stove to get some nice char marks then pile on my black beans, roasted potatoes and an additional spoonful of chimichurri. Avocado also goes wonderfully here as well as a pinch of flaky sea salt!

Chimichurri Black Bean Breakfast Tacos

Tips for Crispy Oven Roasted Potatoes

My favorite savory breakfast dish would probably be a plate of home fries. Crispy on the outside, tender on the inside, they’re usually pan fried in butter but oven roasting yields a similar result with an easy cleanup

For super crispy, golden brown potatoes, try to cut each cube about the same size. This ensures that the potatoes soften in the middle at the same rate. Also, hold off on the salt until afterwards. Salt draws out moisture, so it tends to make oven baked potatoes soggy when added before. The key is to salt liberally right after the potatoes come out of the oven. This way it will stick and your potatoes will stay crispy for the black bean breakfast tacos.

Make sure to bake the potatoes on the center rack of the oven and give them a quick toss halfway through cooking to get an even crispness on all sides. If you have a convection oven that circulates heat, there’s no need to flip the potatoes. Make sure to lower the temperature by 25 degrees as convection oven tend to run hot.

Final tip: Don’t overcrowd the sheet pan! Use two if you have to and leave as much space in between the cubes as possible.

Chimichurri Black Bean Breakfast Tacos

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Yield: 4-6 servings

Chimichurri Black Bean Breakfast Tacos

Chimichurri Black Bean Breakfast Tacos

These fusion inspired black bean tacos are served over warm tortillas with crispy oven roasted potatoes and a fresh herb chimichurri sauce. Simple, delicous and perfect for breakfast or dinner!

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 1 large russet potato, cubed small
  • 1 tbsp olive oil
  • 1 tsp thyme
  • 1/2 tsp smoked paprika
  • 1 cup fresh parsley, chopped
  • 2 tablespoons fresh oregano, chopped
  • 3 garlic cloves, minced
  • 1 red chili, seeded and finely chopped
  • 6 tbsp olive oil
  • 3 tablespoons white wine vinegar
  • 1 tsp salt
  • 1 28 oz can black beans, drained and rinsed
  • 1 ripe avocado, cubed
  • Warm flour tortillas for serving


  1. Preheat the oven to 425° F and line a rimmed baking sheet with parchment paper.
  2. Toss the potato cubes with oil, thyme and smoked paprika. Roast for 30-40 minutes, tossing midway, until golden brown and crispy on all sides. Season generously with salt right when they come out of the oven.
  3. To make the chimichurri sauce, combine chopped parsley, oregano, garlic, red chile, vinegar, olive oil and salt. Set aside for 10 minutes to mellow.
  4. To a bowl, add the black beans and half of the chimichurri. Stir to combine and add salt to taste. Serve over warm tortillas with roasted potatoes, avocado and a another big spoonful of chimichurri.


I prefer the texture of chimichurri thats been chopped by hand, but it can be made in a food processor if you're short on time.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 544Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 17mgSodium: 1215mgCarbohydrates: 56gFiber: 16gSugar: 2gProtein: 21g

All nutritional info is an estimation

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