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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!!
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 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!
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.
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!