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!
Servings: 4 -6 servings
Calories: 544kcal
Ingredients
- 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
Instructions
- Preheat the oven to 425° F and line a rimmed baking sheet with parchment paper.
- 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.
- To make the chimichurri sauce, combine chopped parsley, oregano, garlic, red chile, vinegar, olive oil and salt. Set aside for 10 minutes to mellow.
- 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.
Notes
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
Serving: 1g | Calories: 544kcal | Carbohydrates: 56g | Protein: 21g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 20g | Cholesterol: 17mg | Sodium: 1215mg | Fiber: 16g | Sugar: 2g