Buffalo Chickpea Taquitos
Servings: 4
Calories: 329kcal
Ingredients
For buffalo chickpea sauce:
- 1.5 tbsp vegetable oil
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 2 green bell peppers chopped
- 2 cans chickpeas rinsed and drained
- 1/2 cup tomato sauce passata
- 3 tbsp hot sauce or more to taste
- 2 tbsp unsweetened plant milk
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 16 corn tortillas
Instructions
- Preheat oven to 410 degrees F and line a baking sheet with a silicone liner.
- Mash the chickpeas in a bowl with a fork. Set aside.
- Saute chopped onion and bell pepper in a hot skillet over medium heat. Cook for 3 minutes, then add garlic and spice mix and sauté for a further minute.
- Add all other sauce ingredients 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.
- 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.
- Optionally, 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. Serve hot.
Nutrition
Serving: 4taquitos | Calories: 329kcal | Carbohydrates: 59g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Sodium: 782mg | Potassium: 507mg | Fiber: 9g | Sugar: 9g | Vitamin A: 815IU | Vitamin C: 59mg | Calcium: 120mg | Iron: 2mg
Tried this recipe?Mention @Vegetastefull or tag #vegetastefull!