These buffalo chickpea vegan taquitos are the ideal game day snack! They’re easy to make, cheesy, perfectly spiced and naturally gluten free.
I have been somewhat taquito obsessed because I was young, so it was about time a recipe created it to the blog! These vegan taquitos would be the ideal game day appetizer and although they’re made from chickpeas, they’re a whole crowd pleaser.
They aren’t the prettiest thing in the world, but they are so good it does not even matter. The filling is mashed chickpeas in a pale orange buffalo sauce. . So certainly not cute, but if you close your eyes and have a little you won’t be bothered.
The Way to Make Taquitos
Preheat the oven to 400 degrees Fahrenheit. In case you haven’t previously, prep the cashew queso. You only need 1 cup for the taquitos, but also make the full batch since it is the perfect sauce to dip the taquitos in!
Finely dice the onion and add into a large skillet with the olive oil. Saute till it begins to brown slightly.
Add the drained and rinsed chickpeas into a food processor and pulse to divide. You may also mash by hand or use a blender. You do not want them completely pureed, but nicely mashed.
Add the mashed chickpeas, buffalo sauce, then 1 cup of cashew queso into the pan with the onion. Let cook for a few minutes to enable the flavors to combine. The queso and skillet are already salted, but if you would like to have more salt, then don’t hesitate to add that today. The mix will seem very awful, but I guarantee it is so excellent!
Take 4 tortillas at one time and microwave for 25 seconds on a microwave safe plate.
Take about 2 tablespoons of the chickpea filling and add to a end of the tortilla. Drizzle on a bit more queso if wanted. Roll toward the open end, tucking at the filling as you go.
Repeat until all filling has been utilized, microwaving the tortillas 4 at one time.
Bake for 15-20 minutes or until lightly golden brown. Serve with cilantro, pico de gallo and the remaining cashew queso. Enjoy!
Looking for some other best recipes? Check out my Cajun Honey Chicken Bowls Recipe
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Please, if you recreate this Buffalo Chickpea Taquitos, don’t forget to give me star rate or comment below. Thanks!
Try these other Delicious Recipes options:
- Crispy Keto Onion Rings Recipe
- Low Carb Chicken Club Sandwich Recipes For Everyday
- Easy Vegan Sushi Bowl Recipe
- Easy Vegan Broccoli Gratin
- Easy Chickpea Tikka Masala (Healthy Vegan)
Vegan Baked Buffalo Chickpea Taquitos
Ingredients
- 2 cans chickpeas
- 1 cup cashew queso click for recipe
- 1/4-1/3 cup buffalo sauce
- 1 small yellow onion
- 2 tablespoon olive oil
- 15 corn or flour tortillas
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- When you haven’t previously, prep the cashew queso. You only need 1 cup for those taquitos, but make the complete batch since it’s the perfect sauce to dip the taquitos in!
- Finely dice the onion and add into a large skillet with the olive oil. Saute till it begins to brown slightly.
- Add the drained and rinsed chickpeas to a food processor and pulse to break up. You may also mash by hand or use a blender. You do not want them completely pureed, but nicely mashed.
- Add the mashed chickpeas, buffalo sauce, then 1 cup of cashew queso into the pan with the onion. Let cook for a few minutes to allow the flavors to blend. Taste and add more buffalo sauce as desired. The queso and skillet are already salted, but if you want more salt, feel free to add that now. The mixture will seem very ugly, but I guarantee it’s so good!
- Take 4 tortillas at one time and microwave for 25 seconds on a microwave safe plate. This is SO useful for making certain the tortillas do not rip as you roll.
- Take about 2 tablespoons of the chickpea filling and add to one end of the tortilla. Drizzle on a bit more queso if desired. Roll toward the open end, tucking in the filling as you go. Place seam side down on a baking tray lined with parchment paper.
- Repeat until all filling has been used, microwaving the tortillas 4 at a time. Once done, spray the tops with oil.
- Bake for 15-20 minutes until lightly golden brown. If you want them crispier, remove from the oven and fry in hot oil for 1-2 minutes on each side.
- Serve with cilantro, pico de gallo and the rest of the cashew queso. Enjoy!
