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.

Buffalo Chickpea Taquitos

Ingredients
Buffalo chickpea sauce:
  1. 1 tbsp vegetable oil
  2. 1 medium sized onion, chopped
  3. 2 cloves of garlic, minced
  4. 1 bell pepper, chopped
  5. 1 1/2 cups cooked chickpeas (or one 15 oz can, drained and rinsed)
  6. 1/2 cup tomato sauce (passata)
  7. 3 tbsp hot sauce (or more to taste)
  8. 2 tbsp plant-based milk
  9. 1 tbsp balsamic vinegar
  10. 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

Tortillas:
  1. 10 small tortillas (gluten-free if needed) about 14 cm in diameter
Dipping Sauce (optional):
  1. 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.