Description
These baked or air-fried vegetarian taquitos are a delicious and crispy snack or meal option made with a flavorful chickpea filling simmered with spices, vegetables, and tomato sauce. Rolled in small tortillas and baked until golden and crispy, they offer a satisfying vegan and gluten-free treat perfect for any occasion, complemented perfectly with a vegan cheese sauce or your favorite dip.
Ingredients
Filling
- 1 tbsp vegetable oil
- 1 medium-sized onion, chopped
- 2 cloves of 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
- 10 small flour tortillas (about 14 cm in diameter, gluten-free if needed)
- Vegan cheese sauce (optional, for drizzling or dipping)
- Additional vegetable oil for brushing
Instructions
- Mash the Chickpeas: Using a fork, roughly mash the cooked chickpeas in a bowl until they break down but still maintain some texture.
- Sauté Vegetables and Spices: Heat 1 tablespoon of vegetable oil in a pan or skillet over medium heat. Add the chopped onion and bell pepper, cooking for about 3 minutes until softened. Then add minced garlic along with the onion powder, garlic powder, smoked paprika, ground cumin, salt, black pepper, and chili powder; sauté together for an additional minute to release their flavors.
- Simmer the Filling: Stir in the mashed chickpeas, tomato sauce, hot sauce, plant-based milk, balsamic vinegar, and coconut sugar. Bring the mixture to a boil, then reduce heat and let it simmer gently for 2-4 minutes, stirring occasionally. Remove from heat once the flavors have melded.
- Adjust Seasoning: Taste the filling and add more chili powder or salt if you prefer it spicier or more savory.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 410°F (210°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Assemble the Taquitos: Spoon about 2 tablespoons of the chickpea filling onto each tortilla. Roll each tortilla up tightly and place them seam-side down on the prepared baking sheet, aligning them side by side without overlapping.
- Brush with Oil: Lightly brush each rolled tortilla with vegetable oil to help them become crispy and golden during baking.
- Bake: Place the baking sheet in the oven and bake for 15-20 minutes until the taquitos are crisp and lightly browned on the outside.
- Serve: Remove from the oven and optionally drizzle with vegan cheese sauce or sprinkle with your favorite vegan cheese before serving. Enjoy warm with your favorite dipping sauce.
Notes
- You can substitute flour tortillas with gluten-free tortillas to make this recipe gluten-free.
- Adjust the amount of hot sauce and chili powder to control the spiciness level.
- For an air-fried version, arrange the rolled taquitos in the air fryer basket in a single layer and air fry at 400°F (200°C) for about 10-12 minutes, flipping halfway through.
- Leftover filling can be stored in the refrigerator for up to 3 days and used in wraps or salads.
- Brushing the taquitos with oil before baking ensures a crispy texture, but for a lower-fat option, you can skip this step.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mexican-inspired
