Potato and Garbanzo Tacos with Cilantro Crema

These tacos were a fun change of pace from our usual tempeh or black bean tacos.

To make the filling, I cubed baby yellow potatoes into bite sized pieces. I made sure to leave the skin on for added fiber. I then baked them on a parchment lined cookie sheet at 400 degrees (no oil needed). Once the potatoes were tender but not yet crispy, I added a rinsed can of garbanzo beans to the cookie sheet. I cooked these together until the potatoes were crispy and the beans were piping hot inside. Once cooked, I removed these from the oven and sprinkled the potato-garbanzo mixture with the juice of one lime, chili powder, smoked paprika, and salt. Adding the seasonings after cooking, instead of beforehand, keeps the flavors bright and fresh. The flavor profile is similar to chili lime corn chips.

We topped our tacos with a variety of veg and a wonderful cilantro crema from Feasting at Home. www.thewell-nourishedbrain.com/blog/oil-free-cilantro-crema

These were delicious, with a ton of protein from the garbanzos and from the silken tofu in the cilantro crema. The potatoes made them super filling, and the creamy avocado added needed fat for absorbing all the wonderful nutrients in our assorted veggies. It was a perfect easy weeknight dinner.

I just love plants! 🌱💕