Potato and Chickpea Tacos
User Reviews
5
Potato and Chickpea Tacos
Description
This recipe assembles tacos by first boiling cubed potatoes until tender and cooking chickpeas with cumin until flavored through. The corn tortillas are crisped in the oven by draping over bars to create a folded shape. Filling the tortillas with potatoes, seasoned chickpeas, chopped tomato, and lettuce adds a variety of textures and freshness.
The potatoes provide a soft base while the chickpeas add mild earthiness and spice from cumin. Lemon wedges are squeezed over each taco to add brightness, and optional hot sauce gives an extra layer of heat. The tortillas’ light crispiness holds the filling without becoming soggy.
These tacos can be served as a light main or shared as part of a casual meal. Using high-heat oil on tortillas before baking improves texture and prevents sogginess. Drying chickpeas before cooking reduces splatter and helps crisp them, while pan-frying boiled potatoes after steaming can add crisp edges for contrast if desired.
Ingredients
- 4 corn tortillas
- 1 russet potato skinned & cubed into bite-sized pieces
- salt to taste
- black pepper to taste
- ½ chickpeas
- ¼-½ teaspoon cumin
- ½ tablespoon high-heat oil optional
- 1 to 2 lettuce leaves torn into strips
- 1 tomato chopped
- ½ corn canned, frozen, fresh
- lemon 1 per taco, wedges
- hot sauce (optional)
Instructions
- Preheat the oven to 375 degrees F. Prepare your tortillas by spraying or brushing high heat cooking oil on both sides. When oven is heated, safely drape your tortillas over two bars so they fold over the bars. Cook for 8-10 minutes. Remove from oven and set aside.
- Place cubed potatoes with a pinch of salt into a medium-sized pot, cover with cold water, and bring to boil. Heat on medium-high for 8-10 minutes until soft. Add salt or pepper to taste.
- Place chickpeas in a small or medium sized frying pan (high heat oil optional). Add cumin. Cook on medium-high heat for 3 to 5 minutes or until cooked through.
- Assemble your tacos! Layer potatoes, chickpeas, tomatoes, and lettuce in your tortilla. Squeeze one lemon wedge over each taco. If you like hot sauce, drizzle hot sauce over taco.
Notes
- Use high-heat oil when crisping tortillas for best texture.
- Dry chickpeas thoroughly before cooking to avoid oil splatter and promote crispiness.
- For crispier potatoes, after boiling, let them steam dry, then pan-fry with seasoning, avoiding frequent stirring to develop crust.
- You can use store-bought hard shell tacos for convenience to save time and effort.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 96g | 32% |
| Protein | 19g | 38% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 233mg | 10% |
| Potassium | 1255mg | 27% |
| Fiber | 16g | 64% |
| Sugar | 13g | 26% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 31mg | 34% |
| Calcium | 122mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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