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Baked Buffalo Chickpea Taquitos
Crispy, spicy, hearty, satisfying, and tasty! Yes, please! I am talking about these delicious vegan Buffalo Chickpea Taquitos. Because who doesn’t love taquitos?! Did you ever make homemade taquitos? They are super easy to make actually and since I tried them for the first time a few months ago I am hooked. Taquitos are a great snack, just think about your favorite Netflix series and all these hearty taquitos in front of you. Perfect evening, right?
Chicken-Free recipe!
After a quick Google search for Buffalo Taquitos, I found about a million “Buffalo Chicken Taquitos”. Seriously, this isn’t very nice, especially since I have a pet chicken called ERNA. Yes, Erna is my rescue chicken and she is living with me for 10 months now. She is quite a character and pretty popular because her story was shared on “The Dodo”. My Instagram followers love her. If you want to see Erna in action, go and check out my highlighted Insta stories. Here is a picture of Erna:
Having said that, I really cannot imagine that someone would kill my sweetheart Erna just for the pleasure of eating a dish for a few minutes.
There are so many cruelty-free plant-based alternatives to meat which are healthy, protein-rich, and tasty. Like these Buffalo Chickpea Taquitos, for example. Once you try them you might change your mind. Erna would be very glad if other people would stop eating her friends.
Quick and Easy Buffalo Chickpea Taquitos
It took me only about half an hour to make these crispy Buffalo Chickpea Taquitos. This recipe is super easy to make and I bet you probably already have most (or all) ingredients at home. You’ll just need tortillas, chickpeas, a bell pepper, one onion, garlic, tomato sauce, hot sauce, and some spices. So if you are looking for a quick vegan dinner or snack, this easy recipe is perfect for you!
These Buffalo Chickpea Taquitos are:
- Spicy
- Flavorful
- Hearty
- Plant-based (Vegan)
- Chicken-free (“Erna”-free)
- Gluten-free
- Crispy
- Easy to make
- A great comfort dish
- Satisfying
Baked not deep fried
These vegan taquitos will turn out crispy even when you bake them in the oven. There is no need to deep fry them. I mean, you could deep fry them but I always get sick when I eat deep fried food so I prefer to bake my taquitos. The secret is to brush them with a little bit of oil (1 tbsp oil is enough for 10 taquitos) and bake them in the oven until they are golden brown and crispy!
Spicy Buffalo Chickpea Taquitos
Since I like spicy meals I often add chili powder to my savory dishes. Because every person has different taste buds though, it’s difficult to recommend the right amount of hot sauce and chili powder. 3 tbsp of hot sauce and a pinch of chili powder will add a pleasant spiciness, at least to my taste buds.
If you dislike spicy meals you better leave out the chili powder completely and just add 1 tbsp (or even less) of hot sauce. And if you are like my boyfriend, who slathers his food in chili powder, I would recommend adding more hot sauce and more chili powder until you are happy with the spiciness.
If you make this delicious meal and maybe even take a photo of it, then I would love to see it. You can DM it to me on Instagram. Don’t forget to tag me in your Insta caption + photo with @elavegan and use the hashtag #elavegan and I will gladly check out your post. And if you are a fan of Buffalo Chickpea recipes, definitely also try out my Avocado Chickpea Pizza which is gluten-free and vegan as well.
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
- 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
- Using a fork, roughly mash the chickpeas in a bowl.
- 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.
- 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.
- Taste the mixture, if you want it spicier, add more chili powder to taste.
- Preheat oven to 410 degrees F (210 degrees C) and line a baking sheet with parchment paper.
- 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.
- Brush them with a little bit of vegetable oil (to make them even more crispy).
- Bake in the oven for about 15-20 minutes or until they are golden brown and crispy.
- Drizzle with vegan cheese sauce (optional). Enjoy with your favorite dip!
Notes
Nutrition
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can i replace legume for other thing? My baby is allergy to chickpeas ????
You could use black beans or kidney beans instead of chickpeas if your baby can eat that. 🙂
You could use fork-shredded mushrooms or jackfruit
Sweeeeeeeeeet <3 thnx from Argentina
You are most welcome! 🙂
Are you using buffalo sauce or just regular hot sauce?
I used regular hot sauce. 🙂
HI, Ela!
This is amazing! Was just wondering, I don’t really eat spicy food. Is it possible to not add the spice mix?
Thanks!
Hi Cybille, if you don’t like spicy food then definitely leave out the chili powder and use less hot sauce. I actually mentioned it in the text of the blog post. ❤️
I just made this recipe and it’s so good. I added sweet corn and it worked! Thanks for sharing this recipe!
You are welcome! I am glad you liked the recipe, Karen. 🙂
Oh, sorry. I was too excited and went straight to the recipe. :))
Thanks for the quick response though! 🙂
You are very welcome! 🙂
Do you know the calories per taquito
Unfortunately, I don’t. It also depends on which kind of tortilla you use (corn or wheat-based or gluten-free etc). But you could check out cronometer.com and calculate it yourself with the type of tortilla you are using.
My family loves these! I made them with whole wheat flour tortillas and they were delicious.
Sweet and healthy
Thank you! 🙂
This was sooo delicious!! The combos of spices with the chickpeas made for a mouthwatering easy to make meal. Thank you so much Ela for the inspiration!!!
Wonderful! I am glad you liked the recipe, Mike! 🙂
Hi! I just want to start by saying I love that you have a little rescue chicken. I can’t wait to have a few hens of my own to love! I tried to make this recipe tonight and for some reason it just did not come out tasting like I hoped it would. I’ve only been a vegetarian for a few months now so I probably did something wrong. I cooked the canned chickpeas which may have caused the odd taste? I also realized I used a tomato sauce that was flavored with basil and oregano. Maybe this was my mistake?? I’d love your feedback so I can try it again and hope it comes out better. Thank you!
Chelsea
Hi Chelsea, thanks for your comment. Unfortunately, I cannot tell you if it was the basil and oregano in the tomato sauce as I never tried it out. Also, it’s difficult to give you feedback since tastes differ a lot. I have received great feedback on Instagram and here so far, so my answer is probably not very helpful.
Best wishes, Ela
You don’t need to cook the chickpeas if they come from canned (already cooked). I think that was the “mistake”. Try again and just cooked the onion, etc.
We cook canned chick peas all the time, oregano has a strong flavor as well as thyme, if your tomato sauce was seasoned I imagine that’s whats went wrong ! You’re taste also changes slowly the longer you eat a diet lower in fats and sugars (which most balanced plant based diets are in comparison to non plant based diets) so it could be that too! Good luck
Hi Ela,
Do flour tortillas or corn tortillas work better for taquitos?
Both should work fine. I prefer my homemade tortillas. 🙂
Your tortillas in the above pictures looks amazing…so thin and yummy! The Tortilla recipe attached to this recipe, the tortillas look much thicker. I’m curious what recipe you used. Thank you!
It’s always the same recipe but sometimes I use more water to make them thinner and sometimes less water to make them thicker. 🙂
Made this for lunch. It’s so good!!! Thank you! 🙂
So happy you liked this recipe, Cybille! 🙂
Hi! could you make video how you make vegan cheese? we did smth wrong 🙁
I will probably make a video in a few days. What went wrong with the cheese sauce?
It was not thick and white:)
I made these tonight and they were so good! I have saved so many of your recipes to try. Can’t wait! Thank you!
Amazing, Jodi! I am glad you liked these taquitos. 🙂
Ela, had these for dinner tonight! Amazing! Such a delicious and easy recipe. Thank you! I’m still in awe of how yummy and crunchy they were! Definitely will be remaking over and over again.
Very happy to hear that you liked my recipe, Diana! 🙂
I’m new at this vegan lifestyle, been at it for about a month. I’m also trying to incorporate these dishes into my family’s meals. I made these the other day and the kids loved them. They even thought that the mashed chickpeas were meat. That helped start the healthy eating conversation. Thanks for the great recipe and keep them coming! ????
That’s awesome, Jason! So happy you and your kids loved this recipe. 🙂
This was amazing! I pretty much followed the recipe verbatim, and I actually doubled it. It sounded so good I wanted to be sure there would be enough to take for lunch tomorrow if I enjoyed it 🙂 We did not have taquitos, but had it over rice with sliced avocado. It was really delicious and definitely worth doubling. Thank you!
Awesome! Thanks a lot for your great feedback, Sheri! 🙂
Made these for dinner, I used corn tortillas. Make sure to warm the tortillas or they will rip once you roll them up. Dipped them in a vegan queso dip found at Aldi.
Amazing! Thanks, Tori! 🙂
Okay, listen. The Buffalo Taquitos may be the best thing I’ve eaten in the past couple weeks of veganism. I mean Really—- totally amazing.
This is coming from a big dude living in Buffalo. I can’t wait to make them again. I’ll make them for my carnivorous pals, too.
MORE RECIPES LIKE THIS!!! ????????????
I didn’t see nutritional info on the recipe. Did I miss that?
Thank you so much, David! I am glad you liked the recipe. Hope your friends will like it too!
As regards the nutritional info, I will include it shortly! 🙂
Can these be made ahead or in bulk and put into the freezer?
Yes, that’s possible!
My question was about freezing also, which would you recommend…Before baking? Or after baked and cooled?
I would recommend it before baking. 🙂
Hi, quick question what kind of tortillas did you use? I used corn El Pueblo and when I tried rolling the taquitos, the tortilla kept on breaking. I finally added less mixture and was able to roll them somewhat properly. Once we took them out of the oven, they all looked dry and all the tortillas were open. They definitely didn’t look as nice as yours. Any suggestions? We did add the oil to make them crispy.
Hi, I use homemade tortillas which I also linked in the recipe! 🙂
https://elavegan.com/gluten-free-tortillas-recipe/
Thank you SO much! Will be trying this tortilla recipe. 🙂
You are very welcome! I hope you will like it. 🙂
I was pleasantly surprised with how good these were. I am not vegan so I added some shredded cheese on the inside and they were amazing! I don’t generally like chickpeas but had some leftover from a different recipe and needed a reason to use them. This was perfect. I’m actually looking forward to buying more chickpeas to make more of these.
Thanks for your comment, Sierra! 🙂
Hi, Ela! I made these for dinner last night. I usually can’t follow a recipe to save my life, but I did this time, and you did not disappoint – these were SO yummy!! I have 2 left over and I can’t wait for lunch time to get here so I could finish them off. (I strongly considered eating them for breakfast!) I’ll definitely be making these again and again. Thank you for sharing!
Wonderful! So glad you liked the taquitos. 🙂
Made these tonight — WOW! So so delicious. I had some trouble with my tortillas cracking because I didn’t warm them sufficiently beforehand. What I learned from having leftover filling is that it makes a great dip for tortilla chips! My boyfriend loved this recipe too, despite not being a huge chickpea fan. Can’t wait to make this again.
That’s really wonderful! Thanks for your feedback, Maddie! 🙂
These are amazing! I doubled the recipe and added half chickpeas half black beans. Everyone loved them! Including my non-vegan parents, my son who isn’t so fond of chickpeas, and my 2 year old in which we battle her to eat anything at supper time! We even had it for leftovers the next day and none of my 4 children complained! Not even the one that complains about leftovers. A win all around! Thank you!
That’s awesome! So happy everyone enjoyed the taquitos. 🙂
Thanks for your feedback!
Can you sub the bell pepper for something else or omit it?
It adds a nice flavor but you can add something else, for example, tomatoes or zucchini or omit it.
How would I cook the chick peas for this? I’ve honestly haven’t ever cooked chick peas
You can use canned chickpeas as mentioned in the recipe.
What color bell pepper do you recommend?
Yellow, orange or red! 🙂
I made these the other day and they are absolutely delicious!!! Thank you for the recipie! ❤️
That’s awesome! Thank you, Isabelle. 🙂
Ahhhhmaaaaazing!!!!! So easy to prepare, you’re awesome!
Made my husbands tummy very happy!
Wonderful! Thanks a lot for your feedback. 🙂
delicious! i did have some trouble mashing the chickpeas so i just left them in their original form. we’re they supposed to be fully mashed?
No, that’s fine! I sometimes leave them whole as well. 🙂
What kind of tortilla did you use in this recipe?
Can your chick pea flour recipe work in this one?
Yes, I used my gluten-free tortilla recipe (with chickpea flour and tapioca flour). It’s actually linked in the recipe. 🙂
Am I crazy? I can’t find canned chickpeas anywhere, they all say garbanzo beans? Even online. Are they the same?
Of course! It’s the same. 🙂
You know all those packs you get from eating Taco Bell would be great in this recipe
Ela, it is so good flexible recipe! We love it, we don’t need bread at all. We simply use it instead of bread. Thank you!
That’s awesome! Great idea. 🙂 Thanks for your feedback!
I made these today and they came out kind of sour/vinegar-ey tasting. I used Frank’s buffalo sauce for my hot sauce, which has vinegar in it already. And I put the tablespoon of balsalmic vinegar in as well, like the recipe calls for. Do you think it was my hot sauce choice that caused this problem? What hot sauce do you use?
Thank you! And I love your page 🙂
Hi Kristine, I use a local brand which doesn’t have a strong sour/vinegary taste, so maybe next time leave out the balsamic vinegar.
I am glad you like my recipes. 🙂
Oh so yummy! Thank you for sharing!
You are very welcome, Tracy! 🙂
Excellent! These were a hit for my hubby and myself being plant based eaters, and my older omnivore teens. I love meals we all enjoy without changing recipes to suit wants!! Adding this one to the “make again” list!
Amazing! Thanks a lot for your great feedback, Jenn! 🙂
I just made these and they are delicious! However I am bummed out that many tortillas peeled of and cracked! I waited for the filing to cool down to avoid this. I also heated up the tortillas before rolling them. They were fine until they baked and cracked in the oven. Any suggestions on how to avoid this? I intend to make this dish regularly!
Thanks!
Hi Vicky! 🙂 Did you make my homemade tortillas? Mine do not crack in the oven. Maybe your temperature was too high?
Thanks for your feedback. 🙂
So my corn tortillas when I rolled them up split on both sides😭 I didn’t put too much in them. Do y think because I used white corn tortillas that were gluten free?
Hi Tracy! I never made the recipe with corn tortillas. I always make my own homemade tortillas: https://elavegan.com/gluten-free-tortillas-recipe/
Maybe you can try it again with the homemade ones or with store-bought flour tortillas. 🙂
Delicious recipe, thanks!
My wife can’t eat any bell peppers.
Any suggestions on a good substitute for the future?
You could use zucchini or your favorite veggies instead. 🙂
I used white corn tortillas and a lot of mine cracked. Did I do something wrong or should I use just use different tortillas next time?
Try using flour tortillas next time. I always use my homemade gluten-free tortillas. You can give them a try if you want. Here is my easy recipe: https://elavegan.com/gluten-free-tortillas-recipe/ 🙂
A real winner! I made these for dinner with my vegan daughter and son-in-law are in mind. Everyone loved these, even hubby who’s a dye hard meat eater. A definite keeper. Thank you so much.
I’m trying them today using black beans.
My pleasure! I am so glad you liked the taquitos, Annie. 🙂
Listen, this was just what I needed, I always have an open can of chickpeas around, because aguafaba, and my boyfriend never finishes his tortillas he buys. Perfect leftover recipe for me haha 😀
Thank you!
Yay, sounds amazing! Thanks for your feedback, Charlotte! 🙂
I made these the other night and I’m making them again for lunch meal prep this week! They are incredible! I added chopped pickled jalapeños and didn’t add in the chilli powder or cumin as I’m not a huge fan of those flavours. Will make these again and again!
Yay, sounds amazing! Thanks so much for your feedback. 🙂