Ingredients

The following ingredients have 4 Servings
  • 2 cans chickpeas
  • 1 cup cashew queso (click for recipe)
  • 1/4-1/3 cup buffalo sauce
  • 1 small yellow onion
  • 2 tbsp olive oil
  • 15 corn or flour tortillas

Instruction

  • Preheat the oven to 400 degrees Fahrenheit.
  • If you haven't already, prep the cashew queso. You only need 1 cup for the taquitos, but make the full batch since it's the perfect sauce to dip the taquitos in!
  • Finely dice the onion and add to a large skillet with the olive oil. Saute until it starts to brown slightly.
  • Add the drained and rinsed chickpeas to a food processor and pulse to break up. You can also mash by hand or use a blender. You don't want them fully pureed, but well mashed.
  • Add the mashed chickpeas, buffalo sauce, 1 cup of cashew queso to the pan with the onion. Let cook for a couple of minutes to allow the flavors to blend. Taste and add more buffalo sauce as desired.
  • The queso and buffalo sauce are already salted, but if you want more salt, feel free to add that now. The mixture is going to look really ugly, but I promise it's so good!
  • Take 4 tortillas at a time and microwave for 25 seconds on a microwave safe plate. This is SO helpful for making sure the tortillas don't rip as you roll.
  • Take about 2 tablespoons of the chickpea filling and add to one end of the tortilla. Drizzle on a bit more queso if desired.
  • Roll toward the open end, tucking in the filling as you go. Place seam side down on a baking tray lined with parchment paper.
  • Repeat until all filling has been used, microwaving the tortillas 4 at a time. Once done, spray the tops with oil.
  • Bake for 15-20 minutes or until lightly golden brown. If you want them even crispier, remove from the oven and fry in hot oil for 1-2 minutes on each side.
  • Serve with cilantro, pico de gallo and the remaining cashew queso. Enjoy!