Baked Buffalo Chickpea Taquitos ~
Ready to serve in 30 minutes or less, these baked taquitos are super easy to make and always a hit!
Serve these easy rollups for casual get-togethers or snacking on game day!
Vegan Taquito Recipe
These baked buffalo chickpea taquitos are:
- perfect for entertaining
- easy to make
- dairy-free and vegan
Ingredients for Buffalo Chickpea Taquitos:
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1/4 cup buffalo-style sauce – I use Frank’s Red Hot
- 2 tablespoons vegan sour cream
- 2 stalks celery, finely chopped
- 1/4 teaspoon sea salt
- 16 (6-inch) flour tortillas
How to Make Buffalo Chickpea Taquitos:
STEP ONE: Preheat the oven to 400° F.
STEP TWO: Into a food processor, add chickpeas, buffalo-style sauce, vegan sour cream, celery, and sea salt. Pulse until combined.
STEP THREE: Over each flour tortilla, spoon 2 tablespoons of the chickpea mixture in a line from top to bottom. Tightly roll each filled tortilla and place seam-side down on a baking sheet.
STEP FOUR: Bake for 10 minutes, turning halfway through the baking time. Serve warm or room temperature.
Can I Make These Taquitos in Advance?
- Yes, partially. The taquitos can be prepped and stored in the refrigerator up to a day in advance. Allow to come to room temperature prior to proceeding with the baking step.
More Snack Recipes You’ll Love!
- Crispy Air-Fried Buffalo Tofu – Serve with a side of vegan blue cheese dressing for dipping!
- Vegan Sausage and Cheddar Stuffing Balls – Lightly crispy on the outside and tender on the inside, these savory bites will disappear in no time!
- Air-Fried Shishito Peppers – A super easy crowd-pleasing plant-based snack ready to serve in just 10 minutes!
Follow This Wife Cooks on Instagram | Facebook | Pinterest
Baked Buffalo Chickpea Taquitos
Perfect finger food for casual get-togethers or snacking on game day!
Print
Pin
Rate
Servings: 8
Calories: 196kcal
Ingredients
- 2 15-ounce cans chickpeas rinsed and drained
- ¼ cup buffalo-style sauce
- 2 tablespoons vegan sour cream
- 1/2 cup stalks celery finely chopped
- ¼ teaspoon sea salt
- 16 6-inch flour tortillas
Instructions
- Preheat oven to 400 degrees F.
- Into a food processor, add chickpeas, buffalo-style sauce, vegan sour cream, celery, and sea salt. Pulse until combined.
- Over each flour tortilla, spoon 2 tablespoons of the chickpea mixture in a line from top to bottom. Tightly roll each filled tortilla and place seam-side down on a baking sheet.
- Bake 10 minutes, turning halfway through the baking time.
- Serve warm or room temperature.
Nutrition
Calories: 196kcal | Carbohydrates: 31g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 768mg | Potassium: 92mg | Fiber: 2g | Sugar: 3g | Vitamin A: 28IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 2mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
Leave a Reply