Potato & Chickpea Tacos

Delicious tacos
  • Yield : 3-4 tacos
  • Servings : 2
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 5m

Cumin is my favorite spice. If I can add it to my food, I will. I feel this way about hot sauce too. Cumin was one of the most common spices used in the Middle Ages, if that means anything. In addition to loving cumin, I adore tacos. They are easy to make, easy to eat, and filling. So I thought, why not combine tacos with cumin and see what happens? Lunch and dinner for the day resulted. You can also add avocado, when they are not $2.50 each at your local supermarket or farmer’s market.


  • 1 russet potato skinned & cubed into bite-sized pieces
  • 1-2 leaves of lettuce torn into strips
  • 1 tomato, chopped
  • 1/2 cup corn (canned, frozen, fresh)
  • 1/2 cup chickpeas
  • lemon wedges (1 per taco)
  • 1/4-1/2 tsp cumin
  • salt & pepper, to taste
  • hot sauce (optional, except not)
  • 4 corn tortillas


Step 1

Pre-heat oven to 375 F. Prepare your tortillas by spraying or brushing 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.

Step 2

Place cubed potatoes with a pinch of salt into 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.

Step 3

Place chickpeas in a small or medium sized frying pan. Add cumin (if you are me and love cumin, you will add a lot more than 1/2 tsp). Cook on medium-high heat for 3-5 minutes or until cooked through. I did not cook in oil, but you can.

Step 4

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. Eat.

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Comments (8)

  1. posted by Laurie on August 7, 2013

    Thanks for the recipe. I needed a quick vegan meal and this did the trick! I added yellow squash because I had some in my garden. Great recipe. Thanks!!

  2. posted by Sam on December 9, 2014

    I took this and edited it a bit, I switched potato for refried beans and made it into a layered dip.its for my sister, I hope it turns out delicious

  3. posted by Sarah on June 10, 2015

    I’m doing the 2 people, Week 1 meal plan and I’m a little upset because the ingredients list didn’t include russet potatoes to accommodate this recipe…even though it’s the first lunch on Day 1.

  4. posted by Breevah on December 4, 2015

    I like the last ingedient, hot sauce, optional, except not lol. I cant wait to try this, i think ill sub russet potato for sweet potatoe…. yummmyyyyy

  5. posted by Kristin Calhoun on October 9, 2016

    Sounds wonderful, when do we add the corn? Should it be cooked w/chick peas or added at the end?

  6. posted by anna e newbold on July 11, 2017

    i have been scared of chick peas my whole life… this meal–so good !!! instead of potatoes i used refried beans! added some cilantro too, great thank you !

  7. posted by Charlotte on October 12, 2017

    Ended up combining the cooked russet bites, chickpeas, subbed corn for jalapeños and onions, then salt and pepper to taste. Served with cilantro lime white rice and spicy charro beans.


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