Easy Buffalo Chickpea Taquitos

A quick, kid-friendly meal!

17 Count

40 Mins



  • 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

Preheat oven to 410 degree F.

Mash chickpeas in a bowl with a fork.

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.

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.

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.

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

Optional for serving: Cashew Cream Sauce.