Vegan Buffalo Chickpea Taquitos

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  3 cup or 720g

• Artichokes

  (globe or french), cooked, boiled, drained, with salt

  1 cup hearts or 168g

• Pepper or hot sauce

  Ready-to-serve

  8 tbsp or 115g

• Tortillas

  Ready-to-bake or -fry, flour

  18 tortilla, small or 540g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Lime juice

  Raw

  2 tbsp or 30g

Directions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, mash the chickpeas with a potato masher or fork. Some larger pieces are okay, but aim for a mixture that will stick together.
3. Drain artichoke hearts and chop into smaller pieces. Add to the bowl with chickpeas along with the buffalo hot sauce and mix well.
4. Scoop about 2 tablespoons of the filling onto each tortilla and roll tightly. Place seam side down on a baking sheet.
5. Bake for 15-20 minutes, or until the tortillas are browning on the edges.
6. While the taquitos are baking, mash the avocado with lime juice until well combined. Serve with taquitos and enjoy!

Similar Foods

• Vegan Chickpea Omelette
• Vegan Chickpea Quesadillas
• Vegan Chickpea Salad
• Vegan Chickpea Curry with Rice
• Vegan Chickpea Cakes with Avocado
• Easy Vegan Pasta with Kale and Chickpeas