The Best Buffalo Chickpea Taquitos Recipe

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
• Spice mix: 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, ground pepper, and 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.
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6. For complete recipe, visit elavegan.com/

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