Buffalo Chickpea Vegan Taquitos
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! You can even make them ahead of time and freeze them.
- 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)
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
~¼ 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 Southwest Vegan 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.
Calories: 154kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 548mg | Potassium: 95mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1500IU | Vitamin C: 6.6mg | Calcium: 40mg | Iron: 1.3mg