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If you're searching for a mouthwatering, plant-based twist on a classic favorite, look no further than Buffalo Chickpea Taquitos. This innovative dish brings together the bold, spicy flavor of Buffalo sauce with the hearty goodness of chickpeas, all wrapped in a crispy tortilla. Perfect for a snack, appetizer, or even a main course, these taquitos are not only delicious but also a healthy alternative to traditional meat-based versions. In a world where plant-based eating is on the rise, Buffalo Chickpea Taquitos stand out as a crowd-pleasing option that satisfies both the palate and nutritional requirements.

Buffalo Chickpea Taquitos

Spice up your snack game with these irresistible Buffalo Chickpea Taquitos! Packed with flavor and easy to make, these taquitos are perfect for a fun appetizer or a quick weeknight meal. Simply mash chickpeas with Buffalo sauce and spices, roll them in tortillas with cheese, and bake until crispy. Top them with fresh lettuce, tomatoes, and avocado for an extra delicious touch. Get ready for a crowd-pleasing treat that's vegan-friendly too!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1/4 cup Buffalo sauce (adjust to taste)

1 tsp garlic powder

1 tsp onion powder

1/2 tsp smoked paprika

1/4 tsp salt

1 cup shredded cheese (cheddar or a vegan alternative)

8 small corn or flour tortillas

1 tablespoon olive oil (for brushing)

Optional toppings: shredded lettuce, diced tomatoes, avocado, vegan sour cream

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a medium mixing bowl, mash the chickpeas with a fork or potato masher, leaving some chunks for texture.

      Add the Buffalo sauce, garlic powder, onion powder, smoked paprika, and salt to the mashed chickpeas. Mix well until fully combined.

        Warm the tortillas in a dry skillet or microwave until pliable.

          Lay out a tortilla and spoon about 2 tablespoons of the chickpea mixture in the center. Top with a sprinkle of shredded cheese.

            Roll the tortilla tightly around the filling, pinching the ends to seal. Place seam-side down on the prepared baking sheet.

              Repeat with the remaining tortillas and filling. Brush the tops of the taquitos with olive oil to help them crisp up in the oven.

                Bake for 15-20 minutes, or until the taquitos are golden and crispy.

                  Remove from the oven and let cool slightly before serving. Optional: top with shredded lettuce, diced tomatoes, avocado, and drizzle with vegan sour cream or more Buffalo sauce.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4