Chickpea Taquitos

 

Ingredients

  • 1 tbsp vegetable oil
  • 1 medium sized onion, chopped
  • 2 cloves of garlic, minced
  • 1 bell pepper, chopped
  • 1 1/2 cups cooked chickpeas (or one 15 oz can, drained and rinsed)
  • 1/2 cup tomato sauce (passata)
  • 3 tbsp hot sauce (or more to taste)
  • 2 tbsp plant-based milk
  • 1 tbsp balsamic vinegar
  • Spice mix: 1 tsp onion powder, 3/4 tsp coconut sugar (or brown sugar), 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, sea salt, ground pepper, and chili powder to taste

Tortillas:

  • 10 small tortillas (gluten-free if needed) about 14 cm in diameter

Dipping Sauce (optional):

  • vegan cheese sauce (or your favorite dipping sauce)

Instructions

    • Using a fork, roughly mash the chickpeas in a bowl.
    • Heat oil in a pan/skillet over medium heat and add the chopped onion and bell pepper. Cook for 3 minutes, then add garlic and spice mix and sauté for a further minute.
    • Add all other sauce ingredients + chickpeas to the pan and bring the mixture to a boil. Let simmer on low heat for about 2-4 minutes, stirring occasionally, then turn off the heat.
    • Taste the mixture, if you want it spicier, add more chili powder to taste.
    • Preheat oven to 410 degrees F (210 degrees C) and line a baking sheet with parchment paper.
    • Place about 2 tbsp of the filling onto each tortilla and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other.
    • Brush them with a little bit of vegetable oil (to make them even more crispy).
    • Bake in the oven for about 15-20 minutes or until they are golden brown and crispy.
    • Drizzle with vegan cheese sauce (optional). Enjoy with your favorite dip!

Author: https://elavegan.com/buffalo-chickpea-taquitos/