Description
These baked or air-fried taquitos are a delicious and crispy plant-based twist on a classic Mexican favorite. Made with a flavorful chickpea filling sautéed with spices, vegetables, and a hint of heat, rolled into small tortillas and cooked until golden and crispy. Perfect as a snack, appetizer, or light meal, and served with a creamy vegan cheese sauce or your favorite dip.
Ingredients
Filling
- 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 & Cooking
- 10 small flour tortillas (gluten-free if needed, about 14 cm in diameter)
- Vegetable oil, for brushing
- Vegan cheese sauce or your favorite vegan cheese and dipping sauce, for serving
Instructions
- Mash the Chickpeas: Using a fork, roughly mash the cooked chickpeas in a bowl until they are broken up but still have some texture.
- Sauté Vegetables and Spices: Heat 1 tablespoon of vegetable oil in a pan or skillet over medium heat. Add chopped onion and bell pepper, cooking for about 3 minutes until slightly softened. Add minced garlic, onion powder, garlic powder, smoked paprika, ground cumin, sea salt, black pepper, and chili powder to the pan and sauté for an additional minute to release the flavors.
- Add Sauce and Simmer: Stir in the tomato sauce (passata), hot sauce, plant-based milk, balsamic vinegar, coconut sugar, and the mashed chickpeas. Bring the mixture to a boil, then reduce heat to low and let it simmer for 2-4 minutes while stirring occasionally. Remove from heat once combined and thickened.
- Adjust Spice Level: Taste the chickpea filling and add more chili powder or hot sauce if you prefer it spicier. Mix well.
- Preheat Oven: Preheat your oven to 410°F (210°C) and line a baking sheet with parchment paper.
- Assemble Taquitos: Place about 2 tablespoons of the chickpea filling onto each tortilla, then roll tightly. Position each rolled tortilla seam-side down on the prepared baking sheet, arranging them close together.
- Brush with Oil: Lightly brush the tops of the taquitos with vegetable oil to help them crisp up during baking.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the taquitos turn golden brown and crispy.
- Optional Topping and Serving: Before baking, you can drizzle vegan cheese sauce over the taquitos or sprinkle your favorite vegan cheese on top for a melty finish. Serve hot with extra vegan cheese sauce or your favorite dip on the side. Enjoy!
Notes
- You can substitute chickpeas with black beans or refried beans if preferred.
- For a gluten-free version, be sure to use gluten-free tortillas.
- If you prefer air frying, cook the taquitos at 400°F (200°C) for about 10-12 minutes, turning halfway through.
- Adjust the spiciness by varying the amount of hot sauce and chili powder.
- Make sure to roll the taquitos tightly to prevent filling from spilling during cooking.
- Leftover taquitos can be refrigerated for up to 3 days and reheated in the oven or air fryer for best crispness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
