Buffalo Chickpea Taquitos

Ingredients

Buffalo chickpea sauce:

• 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
• 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 & black pepper to taste
• 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

1. Using a fork, roughly mash the chickpeas in a bowl.
2. 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.
3. 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.
4. Taste the mixture, if you want it spicier, add more chili powder to taste.
5. Preheat oven to 410 degrees F (210 degrees C) and line a baking sheet with parchment paper.
6. 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.
7. Brush them with a little bit of vegetable oil (to make them even more crispy).
8. Bake in the oven for about 15-20 minutes or until they are golden brown and crispy.
9. Drizzle with vegan cheese sauce (optional). Enjoy with your favorite dip!

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