Chick-less Taquitos
INGREDIENTS
1 1/2 cups cooked chickpeas (or one 15 oz. can, drained and rinsed)
1 tbsp. vegetable oil
1 medium-sized onion chopped
2 cloves of garlic minced
1 bell pepper chopped
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
Sauce Ingredients
1/2 cup tomato sauce or pasta sauce
3 tbsp. hot sauce (or more to taste)
2 tbsp. plant-based milk
1 tbsp. balsamic vinegar
Tortillas:
10 small flour tortillas (gluten-free if needed) about 14 cm in diameter
Vegan Cheese (optional):
Ingredients
3/4 cup coconut milk canned
3 tbsp. (20 g) nutritional yeast flakes
2 tbsp. tapioca flour OR arrowroot flour/starch
1/2 tsp sea salt (or to taste)
1/2 tsp onion powder (optional)
1/4 tsp garlic powder (optional)
Pinch of smoked paprika (optional)
Instructions
Put all ingredients into a saucepan and stir with a whisk. Once everything is combined turn on the heat and bring the mixture to a boil while stirring constantly.
Let simmer on low to medium heat for about one minute until the sauce is stretchy.
Chick-less Taquitos Instructions
1 1/2 cups cooked chickpeas (or one 15 oz. can, drained and rinsed)
1 tbsp. vegetable oil
1 medium-sized onion chopped
2 cloves of garlic minced
1 bell pepper chopped
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
Sauce Ingredients
1/2 cup tomato sauce or pasta sauce
3 tbsp. hot sauce (or more to taste)
2 tbsp. plant-based milk
1 tbsp. balsamic vinegar
Tortillas:
10 small flour tortillas (gluten-free if needed) about 14 cm in diameter
Vegan Cheese (optional):
Ingredients
3/4 cup coconut milk canned
3 tbsp. (20 g) nutritional yeast flakes
2 tbsp. tapioca flour OR arrowroot flour/starch
1/2 tsp sea salt (or to taste)
1/2 tsp onion powder (optional)
1/4 tsp garlic powder (optional)
Pinch of smoked paprika (optional)
Instructions
Put all ingredients into a saucepan and stir with a whisk. Once everything is combined turn on the heat and bring the mixture to a boil while stirring constantly.
Let simmer on low to medium heat for about one minute until the sauce is stretchy.
Chick-less Taquitos 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, and 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, and 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 olive 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 (optional) or top them with your favorite vegan cheese before baking. Enjoy!
