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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 make 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!
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
- 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!
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
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. 🙂
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!