Description
Delicious and crispy vegan taquitos made with a flavorful chickpea filling, baked to golden perfection. These taquitos combine the richness of sautéed vegetables and spices with a tangy, slightly spicy sauce, all rolled in soft tortillas and baked for a healthy, satisfying meal or snack. Perfect for those looking for a plant-based, gluten-free option that’s bursting with flavor.
Ingredients
Filling Ingredients
- 1 tbsp vegetable oil
- 1 medium-sized onion, chopped
- 2 cloves 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
Assembly and Serving
- 10 small flour tortillas (gluten-free if needed), about 14 cm in diameter
- Vegan cheese sauce (or your favorite dipping sauce)
Instructions
- Mash the chickpeas: Using a fork, roughly mash the cooked or canned chickpeas in a bowl until mostly broken down but still slightly chunky for texture.
- Sauté vegetables and spices: Heat the vegetable oil in a pan or skillet over medium heat. Add the chopped onion and bell pepper, cooking for about 3 minutes until softened. Then add the minced garlic and the spice mix (onion powder, garlic powder, smoked paprika, ground cumin, coconut sugar), sautéing for an additional minute to release the aromas.
- Add sauce and chickpeas: Stir in the tomato sauce (passata), hot sauce, plant-based milk, balsamic vinegar, and mashed chickpeas. Bring the mixture to a boil, then reduce heat and let it simmer gently for 2-4 minutes, stirring occasionally. Turn off the heat afterwards.
- Adjust seasoning: Taste the filling and add more chili powder or salt and pepper as desired for extra heat or seasoning.
- Preheat oven and prepare baking sheet: Preheat your oven to 410°F (210°C). Line a baking sheet with parchment paper to prevent sticking and aid easy cleanup.
- Fill and roll tortillas: Place approximately 2 tablespoons of the filling onto each tortilla. Roll each tortilla up tightly, then place seam-side down on the prepared baking sheet, arranging them close but not overlapping.
- Brush with oil: Lightly brush the rolled taquitos with a little vegetable oil to encourage crispiness during baking.
- Bake: Bake the taquitos in the preheated oven for 15-20 minutes until they turn golden brown and crispy on the outside.
- Serve: Drizzle the baked taquitos with vegan cheese sauce or top them with vegan cheese before baking if preferred. Serve immediately with your favorite dips for a tasty meal or snack.
Notes
- You can make this recipe gluten-free by using gluten-free tortillas.
- Feel free to adjust the level of spiciness by varying the hot sauce and chili powder quantities.
- For extra cheesy flavor, add vegan cheese inside the taquitos before rolling or on top before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven to retain crispiness.
- The plant-based milk helps keep the filling moist; you can substitute with any non-dairy milk you prefer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mexican-inspired
