5 from 153 votes
Potato and Chickpea Tacos
Potato and Chickpea Tacos feature bite-sized boiled potatoes and cumin-spiced chickpeas layered in warm corn tortillas with fresh tomato, lettuce, and a squeeze of lemon. The recipe includes steps to crisp the tortillas in the oven for better texture. These tacos offer a hearty vegetarian filling with a balance of soft potatoes and seasoned chickpeas, fresh vegetables, and optional hot sauce.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
2
servings
Calories:
514 kcal
Course:
Lunch, Dinner
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 514
% 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.