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A delicious, creamy, spicy snack for game day, parties, or anytime. Easy to make them as spicy (or not) as you want. These Vegan Taquitos make a great lunch or dinner too!
These spicy buffalo vegan taquitos is meant to be an appetizer or snack, but let’s be honest, I could make a meal out of these! The filling is a creamy mixture of smashed chickpeas, chopped artichokes, and my now famous Butternut Squash Mac and Cheese sauce (a reader favorite!) all mixed with Buffalo style hot sauce.
Easy to make as spicy hot (or not) as you like. Judging from the popularity of my Vegan Buffalo Cauliflower Bites, I’d say you guys love buffalo sauce! Let’s get the (vegan) party started!!
What is a Taquito?
Taquitos, sometimes call rolled tacos or flautas, are small tortillas with filling that have been rolled and fried until crisp.
Traditionally, this Mexican dish uses corn tortillas, but I used flour tortillas here because I find they hold together better. You can use whatever you like best. Using corn tortillas would make these completely gluten free.
I have also chosen to bake my vegan taquitos recipe instead of fry them to cut down on the saturated fat.
While this is definitely not a traditional taquitos recipe, it is absolutely delicious!
Don’t miss these other Mexican-inspired vegan recipes:
- Meatless Mexican Sloppy Joe’s
- Smoky Cilantro Lime Mexican Bean Dip
- Mexican Spiced Chocolate Covered Cashews
- Black Bean and Zucchini Vegan Enchiladas
- Crunchy Black Bean Baked Mini Tacos
How to the recipe
These taquitos are super easy to make, especially if you use staple ingredients like canned chickpeas and frozen artichoke hearts. You can even buy pre chopped butternut squash for the “cheese” sauce.
- Mash the chickpeas in a bowl
- Mix in the artichokes, dairy free cheese sauce, and Buffalo hot sauce
- Scoop 2 tablespoons into tortilla and roll tightly.
- Bake!
Hint: Make a double batch of cheese sauce and then make Butternut Squash Mac and Cheese or Easy Cheesy Chili Mac another day! Both kid and omnivore approved!
What do you Eat with Taquitos
I like to serve them up with my Creamy Cumin Ranch, which is the perfect accompaniment. You could also dunk them in Guacamole, an incredibly easy dip that should be on your party table anyway.
And if you’re feeling extra cheesy, try them with my Homemade Vegan Queso.
If you’re making these into a meal, try serving them with rice andbeans.
More Easy Vegan Party Food:
- Vegan Buffalo Chicken Dip
- Vegan Pesto Pizza Bites
- Veggie Tortilla Rollups
- Spiced Rosemary Roasted Nuts
- Easy Vegan Bruschetta with Avocado
Can Taquitos be Made Ahead and Frozen?
Yes, these can be assembled ahead do time and then frozen until ready to heat to serve. If baking from frozen, you will need to add additional cooking time. Otherwise, bring them to room temperature and bake as the recipe states.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Baked Buffalo Chickpea and Artichoke Vegan Taquitos
Buffalo Chickpea and Artichoke Taquitos are perfect party food - especially great for game days! Using pantry and fridge staples make these vegan taquitos easy to prepare. You can even make them ahead of time and freeze them.
Ingredients
For the Taquitos
- 2 can chickpeas, (rinsed and drained) (or 3 cups cooked chickpeas)
- 1 cup chopped artichoke hearts, (frozen or canned) (drained)
- 1 cup Butternut Mac sauce
- ¼-1/2 cup Buffalo style hot sauce, (I used Franks)
- 15-20 small tortillas, (corn or flour - your favorite) (Use corn if gluten free)
Dipping Sauce, optional
Instructions
- Preheat your oven to 425 degrees F.
- In a large bowl mash the chickpeas with a potato masher or fork. Some larger pieces are ok, but you want the mixture to stick together.
- Add the chopped artichoke hearts, Butternut Mac sauce and buffalo style hot sauce and mix to combine.
- Scoop about 2 tbsp of the filling onto each tortilla and roll tightly. Place seam side down on a baking sheet.
- Bake 15-20 minutes until the tortillas are browning on the edges
- Let cool slightly. Serve with your favorite dipping sauces.
Notes
~¼ cup hot sauce makes a nice mild heat, if you like things spicier feel free to add more.
~The Butternut Mac sauce can be made ahead of time and stored in the fridge.
~The Creamy Cumin Ranch, if using, can be made ahead of time and stored in the fridge.
~The taquitos can be assembled and then frozen until ready to heat and serve. They may take a little longer to heat through.
~Nutrition info calculated using flour tortillas and does not include dipping sauce.
Nutrition Information:
Yield:
15Serving Size:
15 ServingsAmount Per Serving: Calories: 154Total Fat: 6gSaturated Fat: 1gSodium: 548mgCarbohydrates: 22gFiber: 4gSugar: 2gProtein: 4g
Toni-Marie says
I have just made these and let me tell you… I am sold. I used a different mac sauce as cashews aren’t something we can just buy here without going in the red but I made sure to find one super close to it. The taquitos themselves are PHENOMENAL. If you’re like me and accidentally blended the chickpeas a little too far (hummus anyone?), I would recommend adding a tad bit more artichoke. Also, nutmeg surprisingly brings out the flavour of paprika if you love the smokiness like I do.
One question I do have is what to do with the extras? I made so much because I was so excited and have about 1.5 cups left of the mix with no idea how to use it besides blend it again and make a dip. Any suggestions?
Jenn S. says
Oh yay, so glad you loved them! I’ve had several readers make the sauce using white beans with success…fyi…but glad you found one that worked for you. As for leftovers, I might spread it on toast for breakfast or sandwich it between two slices of bread for lunch. Maybe make a buddha bowl…add some rice and greens and mix it all together. Or scoop it up with crackers for a snack! Let me know what you do!
Alexandra Coleman says
Soooooooo this is pretty good. The ranch puts it over the top for sure. I added 1/2 of a jalapeño to my ranch and it’s amazing I love it! I wish I had some avocados to make guacamole because that would also be amazing and also some vegan cashew queso would be really good. I was skeptical about the butternut Mac sauce but was very pleasantly surprised because it was delicious as ever.
Elizabeth says
Absolutely love these! My husband and I are slowly adding more plant based meals into our diet and these were amazing! I saw that you mentioned these could be frozen and then cooked, with our busy weeknight schedules, we were wondering how long these could last in the freezer? Also, how would you recommend storing them in the freezer? Airtight container? Freezer paper and freezer bag?
Thanks so much for the amazing recipe!
Also the butternut “cheese” sauce was great with adding a bit of salsa and corn chips!
Jenn S. says
Hi, Elizabeth. So happy to hear you love them. I would suggest placing them on a parchment lined cookie sheet or large plate and freezing them. Once frozen, you could transfer them to a plastic freezer bag. That way they won’t stick together. They should keep for a month or two.
And making queso with the butternut mac sauce is a great idea!
Maria says
Made these for my husband and I. My husband, who is the definition of a meat-lover, absolutely loved these. He didn’t catch the lack of chicken until I told him. They are absolutely delicious, and our boys loved them too. A new staple in our home.
Jenn S. says
That is so awesome!! Thank you, Maria! So happy to hear you all loved them!
Kim says
Made these for my omni friends and everyone enjoyed them. Used the 1/4c of hot sauce and it was just right!
Jenn S. says
Yay!That’s so awesome to hear. Thank you, Kim!
Tiffan says
These are absolutely incredible! This will definitely be a staple in my house. Thank you so much!
Jenn S. says
Thank you so much Tiffan! I just saw your IG post too! Thank you so much for sharing your feedback!!
Kelly-Lynne says
I’m legit disappointed. I see in the comments that people can’t wait to try this but what about the people who have made it? I followed the recipe exactly and I have to say, I find this quite tasteless. There’s no flavor. Too bad
Jenn S. says
Sorry to hear you didn’t like them, Kelly. There are definitely reviews on here from people who have made them and loved them. Check again. They are also one of my most re-made recipes on Instagram. And there is a You Tube video of them being made by a vegan vlogger who also loved them. But, having said that, we all have different tastes. The great thing about vegan food is that you can, and should, taste as you go. If you feel something needs more salt, spice, whatever, then of course you should add it.
Chelsea Barbo says
I’m so excited to try these tomorrow! I bought fresh artichoke though. Do you think it would be best to steam the hearts first or use them raw? Thanks and I’ll let you know how it turned out!
Jenn S. says
Hi, Chelsea. You can eat the hearts raw or steamed. I don’t think it would matter too much in this recipe since you’ll be chopping them up and cooking them in the oven anyway. Let me know how they turn out!
Sarah Newman says
Oh my goodness I love these! I want to make for my family over labor day! <3
Jenn S. says
That would be great! They are perfect for get togethers! Enjoy, Sarah!
Bintu - Recipes From A Pantry says
These look a tasty appetiser, healthy too. Great for entertaining
Jenn S. says
Perfect for parties! Thanks, Bintu!
Jacqueline Meldrum says
Oh my these look good, i am bookmarking them to try!
Jenn S. says
Thanks, Jac! Hope you love them. Let me know!
Elizabeth says
Those look so good! I’m intrigued by the butternut mac sauce! Need to check that out too.
Jenn S. says
Oh, the Butternut Mac Sauce is the best!! My kids have no idea it’s not actual cheese! Let me know if you give it a try. Thanks, Elizabeth!
Jillian says
These look fantastic!
Jenn S. says
Thank you! Even my kids love them!