Top

Easy Buffalo Chickpea Taquitos

A quick, kid-friendly meal!

Ingredients

17

Count

Ready In

PT20M PT20M

40

Mins

Difficulty

Easy


Step 1

Preheat oven to 410 degree F.

Step 1 -- Preheat oven to 410 degree F.

Step 2

Mash chickpeas in a bowl with a fork.

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 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 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 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 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.

Step 7 -- Optional for serving: Cashew Cream Sauce.

Share it:

No Comments

Post a Comment

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

You may also like these recipes