This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details. Advertisements displayed do not reflect endorsements or recommendations made by Veggie Inspired.
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!
Save this Post!
We'll email this post to you, so you can come back to it later!
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!!
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 make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
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!
How to serve
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
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 star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Buffalo Chickpea Vegan Taquitos
Ingredients
- 2 cans (15 oz each) chickpeas rinsed and drained (or 3 cups cooked chickpeas)
- 1 cup chopped artichoke hearts frozen or canned (drained if using canned)
- 1 cup Butternut Mac sauce
- ¼-1/2 cup Buffalo style hot sauce
- 15-20 small tortillas corn or flour – your favorite (Use corn if gluten free)
Dipping Sauce, optional
Instructions
- Preheat your oven to 425°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 tablespoons of the filling onto each tortilla and roll tightly. Place seam side down on a baking sheet.
- Bake 15 to 20 minutes until the tortillas are browning on the edges
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Toni-Marie
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.
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
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
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.
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
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.
That is so awesome!! Thank you, Maria! So happy to hear you all loved them!
Kim
Made these for my omni friends and everyone enjoyed them. Used the 1/4c of hot sauce and it was just right!
Jenn S.
Yay!That’s so awesome to hear. Thank you, Kim!
Suzanne
I love this, but my corn tortillas crack after I roll them. I microwaved the tortillas before rolling them, but a few minutes after being rolled they crack. I tried a different brand of tortillas the second time I made them, but they cracked as well. Any ideas?
Jenn Sebestyen
Corn tortillas are very fickle and they do tend to crack. You can try doubling up on the tortillas for each taquito, that way where one cracks hopefully the other one won’t and at least the ingredients won’t fall out (this is the trick we use for tacos). If you can have gluten, flour tortillas are the way to go…or a corn/flour blend would even be better than straight corn.
Tiffan
These are absolutely incredible! This will definitely be a staple in my house. Thank you so much!
Jenn S.
Thank you so much Tiffan! I just saw your IG post too! Thank you so much for sharing your feedback!!
Kelly-Lynne
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.
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
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.
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
Oh my goodness I love these! I want to make for my family over labor day! <3
Jenn S.
That would be great! They are perfect for get togethers! Enjoy, Sarah!
Bintu - Recipes From A Pantry
These look a tasty appetiser, healthy too. Great for entertaining
Jenn S.
Perfect for parties! Thanks, Bintu!
Jacqueline Meldrum
Oh my these look good, i am bookmarking them to try!
Jenn S.
Thanks, Jac! Hope you love them. Let me know!
Elizabeth
Those look so good! I’m intrigued by the butternut mac sauce! Need to check that out too.
Jenn S.
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
These look fantastic!
Jenn S.
Thank you! Even my kids love them!