Crispy Baked Buffalo Chickpea Taquitos - a delicious vegetarian dinner recipe. These taquitos are super easy to make and are full of plant protein thanks to the chickpeas. I also added in some bell pepper for veggies.
Buffalo sauce is one of my favorite sauces! For more yummy buffalo recipes try my buffalo tofu or my buffalo chickpea quesadilla.
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Why you'll love this recipe
It is easy to make and ready in about 30 minutes.
It is vegetarian and can easily be made gluten free or vegan.
Buffalo lovers rejoice - this recipe is full of flavor.
Ingredients
- onion
- bell pepper
- garlic
- chickpeas
- cumin
- chili powder
- oregano
- paprika
- cilantro
- hot sauce
- tahini
- soy sauce
- maple syrup
- lime
See the recipe card for full information on ingredients and quantities.
Substitutions
- Hot sauce - can be subbed with sriracha
- Soy sauce - can be omitted, you will need to add salt if you leave this out.
- Maple syrup - can be subbed with honey or omitted.
- Cheese - you can use vegan cheese or leave it out.
Step-by-Step Instructions
Mix together buffalo sauce.
Cook your filling.
Bake taquitos.
Serve and enjoy!
Storage instructions
You can store the taquitos in a sealed container in your fridge for up to 2 days. To reheat them just pop them back in your oven at 400 degrees for 5-10 minutes. You can also microwave them but they will lose their crisp with this method.
Recipe Pro-Tips
Make sure to warm your tortillas first so they don't break.
Recipe FAQS
Buffalo sauce commonly has dairy so it is not vegan. However the buffalo sauce in this recipe is vegan and gets its creaminess from tahini
Taquitos are traditionally a rolled up corn tortilla that is fried until crisp. These taquitos are not authentic but they are delicious!
Chickpeas provide protein and so does cheddar cheese.
Other healthy vegetarian dinners
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Crispy Baked Buffalo Chickpea Taquitos
Ingredients
filling
- ½ onion - finely chopped
- 1 bell pepper - finely chopped
- 3 cloves garlic - finely chopped
- 1 can chickpeas - drained
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon oregano
- ½ teaspoon paprika
- ½ teaspoon salt adjust to your preference
- to taste black pepper
- ½ cup cilantro - finely chopped
buffalo sauce
Other ingredients
- 5-6 small tortillas of choice
- ⅓-1/2 cup shredded cheddar cheese (sub vegan if desired) adjust to your preference
avocado crema (optional)
- 1 avocado
- ½ cup coconut or greek yogurt unsweetened
- ½ cup cilantro - finely chopped
- juice from 1 lime
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Add all buffalo sauce ingredients in a bowl and mix until smooth.
- Heat oil in a skillet over medium heat. Add onions and peppers, cook for 5 minutes. Add garlic and cook for another 5 minutes.
- Add chickpeas, spices, cilantro and sauce to the skillet. Cook for 5 more minutes. Turn off heat and partially mash.
- Heat tortillas for 30 seconds in the microwave until they are soft and pliable. Add tortilla to a sheet pan lined with parchment paper. Add filling to tortilla (about 2 tablespoons) and top with shredded cheese. Roll tightly. Repeat this for each taquito. Bake taquitos for 12-15 minutes.
- If making crema, add all crema ingredients to a food processor or blender. Blend until smooth.
- Serve taquitos with optional sides of salsa and crema and enjoy.
Jenn says
The best healthy recipe. These are so flavorful and easy to make!