Easy Buffalo Chickpea Taquitos

A quick, kid-friendly meal!

Ingredients

• 1 TBSP water or vegetable broth
• 1 medium sized yellow onion, diced
• 2 cloves of garlic, minced
• 1 bell pepper, diced
• 1 15 oz can of chickpeas, drained and rinsed
• 1/2 Cup tomato sauce
• 3 TBSPS hot sauce
• 2 TBSPS plant-based milk
• 1 TBSP balsamic vinegar
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 TBSP chili powder, add more to taste
• salt and pepper to taste
• 10 small tortillas
• Optional for serving: Cashew Cream Sauce

Step 1

Preheat oven to 410 degree F.

Step 2

Mash chickpeas in a bowl with a fork.

Step 3

In a medium pan, heat water or vegetable broth over medium heat. Add diced onion and bell pepper, and cook for 3-5 minutes, until bell pepper has softened. Then mix in garlic and spice mix and sauté for 1 minute.

Step 4

Add tomato sauce, hot sauce, plant-based milk, balsamic vinegar, and chickpeas to the pan and bring to a boil. Reduce heat and simmer for about 5 minutes, stirring occasionally. Taste and adjust spices.

Step 5

Spoon about 2-3 tablespoons of chickpea mixture onto each tortilla, and roll them up tightly. Place tortillas seam-side down on baking sheet or pan.

Step 6

Bake in oven for about 15-20 minutes, checking occasionally for browning. Remove from oven when tortillas have turned golden brown!

Step 7

Optional for serving: Cashew Cream Sauce.