Baked Buffalo Chickpea and Artichoke Vegan Taquitos

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Baked Buffalo Chickpea and Artichoke Vegan Taquitos

Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins

Buffalo Chickpea and Artichoke Taquitos are perfect party food - especially great for game days! Using pantry and fridge staples make these vegan taquitos easy to prepare. You can even make them ahead of time and freeze them.

Course: Appetizer, Snack
Cuisine: dairy free, egg free, gluten free, oil free, refined sugar free, soy free, vegan
Servings: 15
Calories: 154 kcal
Author: Jenn S.


  • 2 can chickpeas (rinsed and drained) (or 3 cups cooked chickpeas)
  • 1 cup chopped artichoke hearts (frozen or canned) (drained)
  • 1 cup Butternut Mac sauce
  • 1/4-1/2 cup Buffalo style hot sauce (I used Franks)
  • 15-20 small tortillas (corn or flour - your favorite) (Use corn if gluten free)
  • Dipping Sauce, optional
  • Creamy Cumin Ranch
  • The BEST Guacamole


  1. Preheat your oven to 425 degrees F.
  2. In a large bowl mash the chickpeas with a potato masher or fork. Some larger pieces are ok, but you want the mixture to stick together.
  3. Add the chopped artichoke hearts, Butternut Mac sauce and buffalo style hot sauce and mix to combine.
  4. Scoop about 2 tbsp of the filling onto each tortilla and roll tightly. Place seam side down on a baking sheet.
  5. Bake 15-20 minutes until the tortillas are browning on the edges.

Recipe Notes

  • 1/4 cup hot sauce makes a nice mild heat, if you like things spicier feel free to add more.
  • The Butternut Mac sauce can be made ahead of time and stored in the fridge.
  • The Creamy Cumin Ranch, if using, can be made ahead of time and stored in the fridge.
  • The taquitos can be assembled and then frozen until ready to heat and serve. They may take a little longer to heat through.
  • Nutrition info calculated using flour tortillas and does not include dipping sauce.

Source :
Baked Buffalo Chickpea and Artichoke Vegan Taquitos Rating: 4.5 Diposkan Oleh: First House