Crispy Baked Buffalo Chickpea Taquitos
These Crispy Baked Buffalo Chickpea Taquitos are a delicious vegetarian dinner recipe
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
- ¼ cup hot sauce I like frank's hot sauce
- 2 tablespoons tahini
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- juice from 1 lime
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.
Notes
This makes about 2 servings.
I recommend using flour tortillas for this recipe because I have personally found that they are easier to roll.
Tried this recipe?Let us know how it was!