These Buffalo Chickpea Taquitos are crispy on the outside, saucy and spicy on the inside, and packed with plant-based protein. Mashed chickpeas simmered in hot sauce, tomato, and smoky spices create a bold buffalo-style filling that’s balanced by a touch of sweetness and tang. Wrapped tightly in tortillas and baked until golden, they deliver all the satisfaction of classic taquitos—without deep frying.
Perfect as a game-day snack, easy weeknight dinner, or crowd-pleasing appetizer, these taquitos are naturally customizable. Adjust the heat level to your liking, keep them gluten-free with corn tortillas, or serve them with a creamy vegan cheese or ranch-style dip for contrast. They’re quick to assemble, freezer-friendly, and guaranteed to disappear fast.
Ingredients
Buffalo Chickpea Filling
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1½ cups cooked chickpeas (or 1 × 15 oz can, drained and rinsed)
- ½ cup tomato sauce (passata)
- 3 tablespoons hot sauce (more to taste)
- 2 tablespoons plant-based milk
- 1 tablespoon balsamic vinegar
Spice Mix
- 1 teaspoon onion powder
- ¾ teaspoon coconut sugar (or brown sugar)
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Sea salt, to taste
- Ground black pepper, to taste
- Chili powder, to taste
For Assembly
- 10 small tortillas (about 14 cm / 5.5 in; gluten-free if needed)
- Vegetable oil, for brushing
Optional Dipping Sauce
- Vegan cheese sauce or your favorite dipping sauce
Directions
- Preheat oven to 410°F (210°C). Line a baking sheet with parchment paper.
- In a medium bowl, roughly mash the chickpeas with a fork, leaving some texture.
- Heat oil in a skillet over medium heat. Add onion and bell pepper and cook for 3 minutes, until slightly softened. Add garlic and spice mix and sauté for 1 minute, until fragrant.
- Add mashed chickpeas, tomato sauce, hot sauce, plant-based milk, and balsamic vinegar. Stir well and bring to a gentle boil. Reduce heat and simmer for 2–4 minutes, stirring occasionally, until thickened. Taste and adjust seasoning or heat level as needed.
- Place about 2 tablespoons of filling onto each tortilla and roll tightly. Arrange seam-side down on the prepared baking sheet.
- Lightly brush the tops with vegetable oil for extra crispiness.
- Bake for 15–20 minutes, or until golden brown and crisp.
- Serve warm with vegan cheese sauce or your favorite dip.
Notes
- For extra crunch, flip taquitos halfway through baking.
- These freeze well before baking—just add a few extra minutes to the bake time.
- Great served with vegan ranch, avocado crema, or dairy-free sour cream.
Based on recipe found on elavegan.com