Easy Buffalo Chickpea Taquitos
A quick, kid-friendly meal!
Ingredients
17 Count
Ready In
40 Mins
Difficulty
Easy
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.