Satisfy your cravings with these flavorful Chickpea and Potato Tacos that bring the essence of Mexican street food right to your table!

1

Start by peeling and cubing the potatoes into small pieces. Add them to a pot of boiling salted water and cook for about 10 minutes or until tender.

2

While the potatoes are cooking, heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing for about 2-3 minutes until fragrant.

3

Drain the canned chickpeas and rinse them under cold water. Add the chickpeas to the skillet with the onion and garlic, followed by the cumin and salt. Cook for an additional 5 minutes, stirring occasionally.

4

Once the potatoes are cooked, drain them and add them to the skillet, mixing everything together. Cook for another 5 minutes to let the flavors combine, adjusting salt to taste.

5

While the filling is finishing up, warm the corn tortillas on a separate pan for about 1-2 minutes on each side.

6

To assemble the tacos, place a generous amount of the chickpea and potato filling onto each tortilla. Top with fresh chopped cilantro and a squeeze of lime juice.

7

Serve immediately and enjoy your delicious Chickpea and Potato Tacos!

4

• Add diced bell peppers to the filling for extra crunch and flavor.
• Top with avocado slices or a simple avocado crema for creaminess.
• Serve with a side of spicy salsa for an added kick.

• Make sure to drain and rinse the chickpeas well to avoid excess sodium.
• If you prefer spicier tacos, add jalapeño or chili powder to the filling.
• Let the filling rest for a few minutes before serving for improved flavor.

• fat: 5 grams
• fiber: 10 grams
• protein: 10 grams
• calories: 350
• carbohydrates: 65 grams

This recipe provides a hearty source of plant-based protein and fiber, making it a filling and nutritious meal.

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