Buffalo Chickpea Taquitos
Buffalo Chickpea Sauce:
- 1 tbsp vegetable oil
- 1 medium- sized onion (chopped)
- 2 cloves of garlic (minced)
- 1 bell pepper (chopped)
- 1 1/2 cup cooked chickpeas ( or one 15 oz can, drained and rinsed)
- 1/2 cup tomato sauce
- 3 tbsp hot sauce (I use Tapatio)
- 3 tbsp plant-based milk
- 1 tbsp balsamic vinegar
- 1 tsp onion powder
- 3/4 brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- Sea salt and black pepper (to taste)
- 1/2 chili powder (more or less to your taste)
Cashew Cream Topping
- 2 cups cashews (soaked in boiling hot water for 20 mins or soaked using room temperature water for 4 hrs)
- 1/2 tsp salt
- 1/2 tsp cilantro
- 1/3 – 1/2 fresh jalapeño finely chopped ( or omit if you do not prefer the spice)
- 1/3 – 1/2 cup water
- Using a fork, roughly mash the chickpeas in a bowl. Or if you prefer something faster, you can throw the chickpeas into a food processor.
- 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 sauce 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 the baking sheet with parchment paper.
- Place about 2 tbsp of 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 over for about 15-20 minutes or until they are golden brown and crispy. Drizzle with Cashew Cream Topping and enjoy!
- For an additional flavor component, top with some salsa and sliced avocados and take a ride to yummyville!
CASHEW CREAM TOPPING DIRECTIONS
- After your cashews have been soaking for the appropriate amount of time, drain the cashews (but hold on to the water, you’ll use it in a minute!)
- Add cashews, salt, cilantro, water (start with very little water and add in small increments until the consistency is what you desire), and jalapeños into a high speed blender.
- Blend until desired consistency. This will typically take a few minutes, stopping the blender and scraping down the sides, as needed.
- Once blended smooth, drizzle over your taquitos and ENJOY!
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I hope you give it a try. It’s so yummy!
This looks delicious!
Thank you for sharing!
I’m so glad! I use it on so much more than just pasta 🙂