Buffalo Chickpea & Artichoke Baked Vegan Taquitos

These taquitos are super easy to make, especially if you use staple ingredients like canned chickpeas and frozen artichoke hearts. You can even buy pre chopped butternut squash for the “cheese” sauce.

Buffalo Chickpea & Artichoke Baked Vegan Taquitos



  • 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)
  • Creamy Cumin Ranch
  • 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.

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