Buffalo Chickpea & Artichoke Baked Vegan Taquitos – a delicious, creamy, spicy snack for game day, parties, or anytime. Easy to make them as spicy (or not) as you want them. They make a great lunch or dinner too!
Let’s party!
These spicy buffalo vegan taquitos are 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 “cheesy” Butternut Mac 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 Buffalo Cauliflower Bites, I’d say you guys love buffalo sauce! Let’s get the (vegan) party started!!
Easy to Make
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.
Hint: Make a double batch of cheese sauce and then make the Butternut Mac or Easy Cheesy Chili Mac another day! Both kid and omnivore approved!)
While this is definitely not a traditional taquitos recipe, it is absolutely delicious!
Add Some Sauce
I served them up with my Creamy Cumin Ranch, which was 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.
Buffalo Chickpea and Artichoke Vegan Taquitos
Taquitos, or rolled tacos or flautas as they are sometimes called, traditionally use corn tortillas and are fried until crisp. I used flour tortillas here because I find they hold together better, but you can use whatever you like best. Using corn tortillas would make these completely gluten free. And my vegan taquitos are baked, not fried, using no oil!
If you like a lot of spicy heat, add more buffalo style hot sauce, if you like things on the tamer side, use a little less.
What Do You Think?
If you try these Baked Vegan Taquitos please leave me a comment below with your feedback and rating. I love hearing from you guys! You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see your post. I can’t wait for you guys to try these!
- 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
- 1/4-1/2 cup Buffalo style hot sauce (I used Franks)
- 15-20 small tortillas (corn or flour - your favorite) (Use corn if gluten free)
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Preheat your oven to 425 degrees F.
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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.
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Add the chopped artichoke hearts, Butternut Mac sauce and buffalo style hot sauce and mix to combine.
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Scoop about 2 tbsp of the filling onto each tortilla and roll tightly. Place seam side down on a baking sheet.
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Bake 15-20 minutes until the tortillas are browning on the edges
~1/4 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.
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More Vegan Party Foods To Love:
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!
Stephanie says
What is the recipe for the butternut mac sauce?? Im having a hard time figuring that out
Jenn S. says
Hey, Stephanie! Sorry about that. I just updated it and it should be a clickable link now that will take you to that recipe. Enjoy!
Angelica stross says
Hi! I was wondering what you would use in this recipe instead of the buffalo sauce because I really don’t like hot things, I was thinking maybe BBQ sauce? But I wanted your input! Thank you!
Jenn S. says
Yes, I think BBQ sauce would work great! In fact, I think another reader commented that she may have left it out all together as she didn’t like spicy either. Not sure if it was a comment left here or on social media though.Let me know how it turns out!
Marika says
These are delicious!
For people with nut alergies: I replaced the cheese with this vegan recipe: http://www.veganricha.com/2014/11/vegan-nachos-nut-free-nacho-cheese.html
It tasted fantastic!! I brought it to a potluck and everyone loved it (half of them didn’t even realize it wasn’t vegan).
This is my go-to no hassle snack. It’s easy to bang out a bunch and keep them in the refrigerator to eat when you want. They taste good cold too.
Jenn S. says
Thank you, Marika! I’m so glad everyone loved them. I’ve had others make my cheese sauce using white beans instead of cashews and it worked great for them…so that’s an option too, but I love Richa’s recipes so I’m sure that is a good one as well! Thank you so much for stopping by! Enjoy your weekend!
Sue says
Awesome! Cannot wait to try the recipe. Can we substitute Artichokes with another vegetable? Chopped cabbage, grated cauliflower or celery may be.
Also, would store bought Ranch and Butternut Squash pasta sauce work with this recipe?
Jenn S. says
Hi, Sue! Yes, feel free to sub your fave veggie. I’m not too sure about celery, but I think the cauliflower or cabbage would be great choices. Store bought subs for the Ranch and Butternut Squash sauce would also work. Enjoy! Let me know how it works out. 🙂
Mary says
I’m making these tonight as a late night snack and so far I love how quick it is!
I’m cheating a bit and not making the “Mac” cheese sauce… So here’s what I did:
In a bowl:
1 can of chickpeas
1/2 cup of rices cauliflower (instead of artichoke hearts for heartiness)
1/4 cup Frank’s Buffalo sauce
3 TBS Tofutti Cream Cheese
Dashes of Garlic powder
Dashes of Onion powder
1/2 cup Nutrional Yeast
Sprinkle of Cumin, Paprika, salt and Pepper
Mash it all up, mix it good and wrap it in some tortillas and bake! I used some corn and flour tortillas to see which ones work best.
I’m so excited to try them!
Thanks for all the great recipes and inspiration 🙂
Jenn S. says
Sounds delicious, Mary! How did they turn out?
Diane says
Making these now! I can’t wait to chow down
Jenn S. says
Oh, awesome! How did they turn out??
Diane says
Really good! Although I think I may have over mashed the chickpeas making the consistency mushy. But the flavor was amazing!
Jenn S. says
Oh, yay! I’m so glad you liked them. How much you mash the chickpeas is totally up to you. You do need to mash them at least a little because they help hold everything together, but you can certainly leave them a little chunky still too. Thanks for your feedback! Have a great weekend!
Shannon Lloyd says
My fiance and I aren’t vegan, but I’m very interested in dabbling and making him try some recipes 🙂 unfortunately, he hates buffalo sauce, but I’m thinking of making these with maybe a taco or fajita seasoning instead of the sauce 🙂 I hope it turns out!
Jenn S. says
What? Hates buffalo sauce? I don’t understand that. 🙂 HaHa! You can still make these with the cheesy Butternut Mac sauce and maybe dip them in salsa or something for a little kick? I also have a recipe for Meatless Mexican Sloppy Joes…that filling would be awesome in a taquito too! Let me know how it all turns out! Thanks, Shannon!
Chef Vaszily says
Make a traditional rojo or verde sauce instead.
Jenn S. says
That would work as well!
Alexa says
Garbanzos and artichokes. Who’d thunk! I bet the flavors really complement each other. And I bet the texture is spot on.Wonder if this filling would work as a topper for tostadas. Yes, wheels are spinning!
Jenn S. says
I’m sure they would make awesome tostadas…or stuffed peppers. YUM! Thanks, Alexa!
Nicki Escudero says
Hi, Jenn, I made these last night, and they were absolutely amazing! Thank you so much for the great recipe! 🙂
Jenn S. says
Thank you so much, Nicki! That makes my day! I’m so glad you loved them. Perfect for all year round!
Deryn @ Running on Real Food says
What a great idea, I’d never thought of making a vegan taquito…even though Mexican is my favourite! Making these soon for sure! Thanks for sharing 🙂
Jenn S. says
Thanks Deryn!! Mexican is my favorite too, but these don’t taste very Mexican. 🙂 I hope you love them! Please come back and let me know how they turn out!
Abby says
Hey Jenn I’m having a potluck at work and thought of making these! You think they would keep ok in a crock pot on warm? Any suggestions like if I should line it with foil or something? Thanks!
Jenn S. says
Hi, Abby! Thanks for thinking of these taquitos!! I think they will be a hit. The only thing I worry about is that maybe they won’t stay crispy. They will probably still be delicious though. I’m not sure if lining it with foil will be beneficial or not. Or maybe wrapping each one in foil? I haven’t really ever used my crockpot for something like this. I wish I could be more helpful. Please let me know how they turn out!!
Bella says
I made these today – amazing! I just made the change to being vegan a couple of months ago and am still trying to get the hang of different dishes. This was easy, delicious and an all-around instant hit! Thank you so much for sharing it.
Jenn S. says
I’m so happy to hear that, Bella!! It will only get easier as you go along. Good luck on your journey! If you have any questions, please feel free to contact me anytime. Thank you so much for stopping by to let me know how much you loved these taquitos! Have a great rest of your weekend!
GiGi Eats Celebrities says
YUM! I adore chickpeas and artichokes!! Never had them together though – that will change now! 😉
Jenn S. says
Thanks, Gigi! I don’t think I’ve ever had them together before this either. The ingredients were just calling my name though and it worked!
Healing Tomato says
I have always wanted a good vegan version of Taquitos. This is a great suggestion. I would never have thought to use chickpeas.
Jenn S. says
Thanks, Rini!
Kathy Hester says
I have to make these! I love taquitos!
Jenn S. says
I hope you do, Kathy!! Thanks and enjoy!
Sina @ Vegan Heaven says
This is so creative, Jenn! 🙂 I think I’ll actually need to make these really soon! Totally sounds like something we’d love!
Jenn S. says
Thanks so much, Sina! Let me know if you make them!
Gin says
Holy man, you seriously need to open a plant-based restaurant Jenn. I’d eat there every day! I really want to try these, pinned. I love your idea of chickpeas as taquito filling!
Jenn S. says
Thank you, Gin! That might be the biggest compliment I’ve ever received. Not sure I’m deserving of such high praise, but I love you for it nonetheless. 🙂 If you try these, please come back to let me know how they turn out! Happy Sunday!
haukehawk says
These taquitos look super tasty but I’m a little afraid of working with artichokes. I’ll have to check youtube to see how to handle them properly 😀
Jenn S. says
Oh, Hauke, I used frozen artichoke hearts. All I needed to do was chop them up. You can also used canned or jarred. Certainly don’t make your life any harder than it needs to be by buying fresh ones!
Uma Srinivas says
When i saw in your Facebook page very curious about this. Now i am going to try with my chapathi. Thanks for sharing. 🙂
Jenn S. says
That sounds great, Uma! Will the chapathi get cripsy when baked? I bet it would be great either way..just curious. Let me know how it turns out!
Mel @ avirtualvegan.com says
I love your buffalo cauliflower with cumin ranch so I know I will love these. Ive never had a taquito either. I need to give them a try!
mommyhoodsdiary says
I use a lot of aguafaba for baking so I am always looking for a new way to prepare chickpeas. These taquitos look delicious.
Jenn S. says
I LOVE aquafaba for baking! Makes every so light and fluffy! Thanks for stopping by!
foodhuntersguide says
the filling sounds amazing!
Jenn S. says
Thanks, Theresa!
Linda @ Veganosity says
These are amazing! I love that you put artichoke hearts in these. Pinned for later.
Jenn S. says
Thanks so much, Linda! The artichokes really help give it that “meaty” texture…along with the amazing tangy flavor!
The Vegan 8 says
DANG woman! I’m seriously drooling, like seriously drooling! I want about 10 of these right now! I love every single ingredient!
Jenn S. says
I think I did eat about 10 when I made them! Thank you so much, Brandi!!
veggiesdontbite says
Oh taquitos are a regular meal around here!!! Definitely not just an app or snack. And I’m a sucker for all things buffalo so I must try these soon!
Jenn S. says
I love buffalo sauce too! Something about the tang that makes it even better than regular hot sauce! Mmmmmm. Thanks, Sophia! Let me know if you try them!
alisamarie says
I was so bummed out when we were having appetizers at a restaurant and the server assured me they were cheese-free. Luckily my husband tried them first, as they definitely had cheese. Ever since, I’ve been craving taquitos – these look WAY better!
Jenn S. says
Yikes, that’s a pretty big mistake by that server! Definitely no cheese in these, yet still creamy and delicious! Thanks, Alisa!
Daileo Paleo says
Your photos are beautiful and your post just made me very, very hungry!!! Perfect game-day dish too! Pinning it now. Thank you for the recipe!
Jenn S. says
Oh, thank you so much!
Strength and Sunshine says
😀 I’ve never had taquitos….but o my gooodness! They are now on my list! These look insanely yummy Jenn!!!! Vegan perfection!
Jenn S. says
Thanks, Rebecca! I’m surprised you haven’t since they are traditionally made with corn tortillas and, therefore, gluten free. Time to get your snack on! 🙂
Nellie says
We are planning to watch the Super Bowl this weekend and these would be a great meat free appetizer option! They look so delicious! Great job!
Jenn S. says
Thanks, Nellie! Happy game watching!
laughingspatula says
Love artichoke in anything and these look really yummy! Would m ake some great Super Bowl food this sunday!
Jenn S. says
Yes, for sure!! Party on!
Brianne @ Natural Girl Modern World says
Wow these sound amazing! And the photos are beautiful!!
Jenn S. says
Thank you so much, Brianne!