Potato Chickpea Tacos
These vibrant potato and chickpea tacos, packed with fresh vegetables, offer a delightful and easy weeknight meal ready in just 20 minutes. Simple to prepare, incredibly versatile, and bursting with flavor, they are perfect for a satisfying and healthy dinner.
Instructions
- 1
Preheat the oven to 375 degrees F (190C). Spray or brush high-heat [oil] on both sides of the tortillas (4 corn). Drape the [corn tortillas] over two oven rack bars to form a folded shape. Cook for 8-10 minutes, then remove and set aside.
- 2
Place the cubed potato (1 russet) with a pinch of [salt] into a medium pot, cover with cold water, and bring to a boil. Cook on medium-high heat for 8-10 minutes until soft. Season with [salt] or [pepper] to taste.
- 3
Drain and pat the chickpeas (212.5 g) dry. Transfer them to a preheated medium frying pan (with oil (0.5 tablespoon), optional). Add cumin (0.375 teaspoon). Cook on medium-high heat for 3 to 5 minutes or until cooked through.
- 4
Assemble your tacos! Layer the cooked [russet potato], chickpeas (212.5 g), chopped tomato (1), and lettuce (1.5 leaves) in each [corn tortillas]. Squeeze one [lemon wedges] over each taco. If desired, drizzle with [hot sauce].
Nutrition Facts
Per portion
Macronutrients
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