Go Back
+ servings
Print Recipe
5 from 1 vote

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.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Appetizers and Light Bites, Snacks
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 15
Calories: 154kcal


  • 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