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