Buffalo Chickpea Taquitos

These Buffalo Chickpea Taquitos are crispy, spicy, and satisfying! No chicken needed for this protein-rich and delicious recipe. The taquitos are gluten-free, vegan, and easy to make.

Servings: 10

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
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 & black pepper to taste
Chili powder to taste

Tortillas:

10 small tortillas (gluten-free if needed) about 14 cm in diameter

Dipping Sauce (optional):

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!

For full information kindly visit elavegan.com.