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.
dairy free, egg free, gluten free, oil free, refined sugar free, soy free, vegan
Calories: 154 kcal
(rinsed and drained) (or 3 cups cooked chickpeas)
chopped artichoke hearts
(frozen or canned) (drained)
Butternut Mac sauce
Buffalo style hot sauce
(I used Franks)
(corn or flour - your favorite) (Use corn if gluten free)
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
~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.
Baked Buffalo Chickpea and Artichoke Vegan Taquitos
Amount Per Serving
Calories from Fat 54
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Total Carbohydrates 22g
Dietary Fiber 4g
* Percent Daily Values are based on a 2000 calorie diet.