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Buffalo Chickpea Taquitos

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

  1. Using a fork, roughly mash the chickpeas in a bowl.
  2. 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.
  3. 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.
  4. Taste the mixture, if you want it spicier, add more chili powder to taste.
  5. Preheat oven to 410 degrees F (210 degrees C) and line a baking sheet with parchment paper.
  6. 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.
  7. Brush them with a little bit of vegetable oil (to make them even more crispy).
  8. Bake in the oven for about 15-20 minutes or until they are golden brown and crispy.
  9. Drizzle with vegan cheese sauce (optional). Enjoy with your favorite dip!


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