Potato and Chickpea Tacos

• 4 corn tortillas ↔ Replace
• 1 russet potato (skinned & cubed into bite-sized pieces) ↔ Replace
• Salt & pepper, ( to taste) ↔ Replace
• ½ (15-ounce) can of chickpeas ↔ Replace
• ¼-½ teaspoon of cumin ↔ Replace
• ½ tablespoon of high-heat oil ((optional)) ↔ Replace
• 1 to 2 leaves of lettuce torn into strips ↔ Replace
• 1 tomato, (chopped) ↔ Replace
• ½ (15.25-ounce) can of corn ((canned, frozen, fresh)) ↔ Replace
• Lemon wedges ((1 per taco)) ↔ Replace
• Hot sauce ((optional)) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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