Chickpea buffalo taquitos are a delicious meal for everyone that likes a little bit of spice in their food. Share these with the whole family or make them for a snack for your next get together. You’ll love these easy to make but tasty vegan taquitos dish. If you like chickpeas, whether your vegan, vegetarian or just like good food you won’t want to miss this vegan chickpea buffalo taquitos recipe.
Vegan Buffalo Chickpea Taquitos Recipe Ingredients
Make these vegan chickpea buffalo taquitos with these key ingredients: tomato sauce, chickpeas, siracha sauce, apple cider vinegar, coconut milk, light brown sugar. Spice them up with smoked paprika, paprika powder, ground cumin, lemon pepper, and season with salt and pepper to taste. See the full list below with the instructions.
How to Make Vegan Buffalo Chickpea Taquitos
In a pan, start to cook the diced red onion and minced garlic.
Stir the other taquito filling ingredients into the pan.
Add the chickpeas to the sauce and stir well.
Cook for about 7 minutes and set aside.
Add about 2 tablespoons of the vegan chickpea sauce into the tortillas and roll them up.
Roll the tortillas up tightly so the filling is secured inside the taquitos.
Bake the chickpea buffalo taquitos on a tray lined with parchment paper and in a pre-heated oven at 350F for about 10-15 minutes.
Add a drizzle of siracha and chopped parsley to the top when done.
Serve and enjoy these vegan chickpea buffalo toquitos.
Vegan Buffalo Chickpea Taquitos
Ingredients
- 3 tablespoons vegetable oil
- 2 garlic cloves minced
- 1 small red onion finely diced
- 15 oz. jar chickpeas drained
- ½ cup tomato sauce
- 2 tablespoons siracha sauce
- 1 tablespoons apple cider vinegar
- 2 tablespoons coconut milk
- 1 tablespoon light brown sugar
- ½ teaspoon smoked paprika
- 1 teaspoon paprika powder
- ½ teaspoon ground cumin
- ½ teaspoon lemon pepper
- salt and pepper to taste
- 10 small flour tortillas
Instructions
- Warm the vegetable oil in a nonstick frying pan over medium heat and start cooking the diced red onion and minced garlic.
- Stir in the tomato sauce, chickpeas, siracha sauce, apple cider vinegar, coconut milk, light brown sugar, smoked paprika, paprika powder, ground cumin, lemon pepper, and season with salt and pepper to taste.
- Cook for 7 minutes and set aside.
- Add 2 tablespoons from the vegan chickpea sauce into the flour tortillas and roll them tightly.
- Place them in a baking trey lined with a piece of parchment papper and bake in an already heated oven at 350F or 180 C degreas for about 10-15 minutes.
- Serve them with a drizzle of siracha and chopped parsley if desired.