Buffalo Chickpea Taquitos
Spicy and crispy taquitos filled with a flavorful buffalo-sauced chickpea mixture — a tasty vegan appetizer or main.
Equipment
- Skillet
- Baking sheet
- Parchment Paper
- Mixing Bowl
Ingredients
Filling
- 1 Tbsp vegetable oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 to 1.5 cups cooked chickpeas or 1 can (drained, rinsed)
- ¼-⅓ cup buffalo sauce adjust heat to taste
- Optional spices (cumin, chili powder, paprika) to taste
Taquito Wrapping
- 10-12 small tortillas corn or flour
For Crispiness
- 1 Tbsp oil for brushing or spraying before baking
Instructions
- Preheat your oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, warm the oil. Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes.
- Add the garlic and cook for another minute, stirring so it doesn’t burn.
- Add the chickpeas and spices (if using). Stir to combine, then mash the chickpeas lightly with a fork or potato masher.
- Pour in the buffalo sauce, stir well, and cook for a couple more minutes so the flavours meld.
- Warm the tortillas slightly (in the microwave or on a skillet) so they are more pliable.
- Spoon 2-3 tablespoons of the filling onto each tortilla, then roll them tightly, placing them seam-side down on the prepared baking sheet.
- Brush or spray each taquito with a little oil, then bake for 12-15 minutes until the tortillas are golden and crispy. Optionally, flip halfway through for even crispness.
- Remove from the oven and serve hot, with your favourite dip (like ranch, vegan sour cream, or extra buffalo sauce).
Notes
You can also make these in an air fryer: place the rolled taquitos seam-side down, brush with oil, and cook at ~350 °F (175 °C) for 6-8 minutes. Leftovers can be stored in the fridge for a few days, or freeze before or after baking.