Baked Buffalo Chickpea and Artichoke Vegan Taquitos

These Baked Buffalo Chickpea and Artichoke Vegan Taquitos are a delicious twist on traditional taquitos. Packed with flavor from buffalo sauce, creamy vegan cheese, and hearty chickpeas, they make for a satisfying appetizer or main dish.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 can artichoke hearts, drained and chopped
• 1/4 cup buffalo sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1/4 cup vegan cream cheese
• 1/4 cup vegan shredded cheese
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• Vegan ranch dressing for dipping

Instructions:

Warm the oven up to 190C 375F

Put chopped artichoke hearts, chickpeas, buffalo sauce, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl

Mix well to cover everything

Place the chickpea and artichoke mix on a baking sheet that has been lined with parchment paper

Put it in the oven and stir it once after 20 minutes

Take the baking sheet out of the oven and let the mixture cool down a bit

To make them soft, heat the corn tortillas in the microwave or on a skillet

Put a small amount of vegan cream cheese on each tortilla, and then add a spoonful of the baked chickpea and artichoke mixture on top of each one

Place vegan cheese shreds, chopped green onions, and chopped cilantro on top of the filling

Line a baking sheet with parchment paper and roll the tortillas up tight

Place the seam-side down on the sheet

The taquitos should be baked in a hot oven for 15 to 20 minutes, or until they are golden brown

Serve hot with vegan ranch dressing on the side to dip