Description
Delicious and spicy Buffalo Chickpea Taquitos made with a flavorful plant-based buffalo chickpea filling, rolled in tortillas, and baked or air-fried until crispy. These vegan taquitos are perfect for a healthy snack or appetizer, served with vegan cheese sauce or your favorite dipping sauce.
Ingredients
Buffalo Chickpea Sauce
- 1 tbsp vegetable oil
- 1 medium-sized onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1½ cups cooked chickpeas (or one 15 oz can, drained and rinsed)
- ½ 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
- ¾ tsp coconut sugar (or brown sugar)
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- Sea salt & black pepper to taste
- Chili powder to taste
Tortillas
- 10 small flour tortillas (gluten-free if needed), about 14 cm in diameter
Dipping Sauce (optional)
- Vegan cheese sauce (or your favorite dipping sauce)
Instructions
- Prepare the chickpeas: Using a fork, roughly mash the cooked chickpeas in a bowl to create a chunky texture for the filling.
- Sauté vegetables and spices: Heat vegetable oil in a pan or skillet over medium heat. Add the chopped onion and bell pepper and cook for about 3 minutes until softened. Then add minced garlic along with onion powder, garlic powder, smoked paprika, ground cumin, sea salt, black pepper, and chili powder. Sauté everything together for another minute to release the flavors.
- Make buffalo chickpea sauce: Add the mashed chickpeas, tomato sauce (passata), hot sauce, plant-based milk, balsamic vinegar, and coconut sugar to the pan. Stir well to combine and bring the mixture to a boil. Reduce heat and let it simmer for 2-4 minutes, stirring occasionally.
- Adjust seasoning: Taste the filling and add more chili powder or hot sauce if you want a spicier flavor. Turn off the heat once the desired taste is achieved.
- Preheat the oven: Preheat your oven to 410°F (210°C) and line a baking sheet with parchment paper.
- Assemble the taquitos: Place about 2 tablespoons of the buffalo chickpea filling on each tortilla. Roll each tortilla tightly and place them seam-side down on the prepared baking sheet, arranging them close together.
- Apply oil for crispiness: Brush the tops of the rolled taquitos lightly with vegetable oil to help them crisp up while baking.
- Bake until crispy: Bake in the preheated oven for 15-20 minutes or until the taquitos are golden brown and crispy.
- Optional toppings and serving: Before baking, you can drizzle vegan cheese sauce on top or add your favorite vegan cheese. Serve warm with your preferred dipping sauce such as vegan cheese sauce.
Notes
- Use homemade or store-bought gluten-free tortillas if you need a gluten-free version.
- These taquitos can also be cooked in an air fryer for a shorter time; typically air fry at 400°F (200°C) for 8-10 minutes until crispy.
- Adjust the heat level by varying the amount of hot sauce and chili powder according to your taste preference.
- For added richness, vegan cheese can be melted on top before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
