Buffalo Chickpea Taquitos
- Media Credit: Ela Vegan

Buffalo Chickpea Taquitos

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Crispy, spicy, hearty, satisfying, and tasty! We’re, of course, talking about these delicious vegan Buffalo Chickpea Taquitos. Because who doesn’t love taquitos?!
Duration35 mins
Cook Time20 mins
Prep Time15 mins
Servings10

Ingredients

Buffalo Chickpea Sauce
  • 1 tbsp vegetable oil
  • 1 medium sized onion chopped
  • 2 cloves of garlic minced
  • 1 bell pepper chopped
  • 1 1/2 cups cooked chickpeas or one 15 oz can, drained and rinsed
  • 1/2 cup tomato sauce passata
  • 3 tbsp hot sauce or more to taste
  • 2 tbsp plant based milk
  • 1 tbsp balsamic vinegar
  • Spice mix: 1 tsp onion powder 3/4 tsp coconut sugar (or brown sugar), 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, sea salt, ground pepper, and chili powder to taste
Other
  • 10 small tortillas gluten (free if needed about 14 cm in diameter)
  • vegan cheese sauce or your favorite dipping sauce

Instructions

  • Using a fork, roughly mash the chickpeas in a bowl.
  • Heat oil in a pan/skillet over medium heat and add the chopped onion and bell pepper. Cook for 3 minutes, then add garlic and spice mix and sauté for a further minute.
  • Add all other sauce ingredients + chickpeas to the pan and bring the mixture to a boil. Let simmer on low heat for about 2-4 minutes, stirring occasionally, then turn off the heat.
  • Taste the mixture, if you want it spicier, add more chili powder to taste.
  • Preheat oven to 410 degrees F (210 degrees C) and line a baking sheet with parchment paper.
  • Place about 2 tbsp of the filling onto each tortilla and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other.
  • Brush them with a little bit of vegetable oil (to make them even more crispy).
  • Bake in the oven for about 15-20 minutes or until they are golden brown and crispy.
  • Drizzle with vegan cheese sauce (optional). Enjoy with your favorite dip!
This recipe was republished with permission from Ela Vegan. Find the original recipe here
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