Vegan & Gluten Free Chickpea Taquitos
Ingredients
Chickpea Taquitos
- 1 15 oz can chickpeas/garbanzo beans
- ¼ cup enchilada sauce (I recommend Siete brand, can use green or red)
- 8 tortillas (I recommend any of the Siete brand tortilla varieties)
- avocado oil or olive oil spray
Avocado Dip
- 1 large avocado
- 2 tbsp coconut milk
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp salt
Toppings (Optional)
- shredded lettuce
- salsa
- coconut cream or dairy free sour cream (I recommend Kite Hill brand sour cream)
- cilantro
Instructions
- Preheat your oven to 425°.
- Drain and rinse your chickpeas.
- In a food processor, blend chickpeas with the enchilada sauce until throughly combined. You can also do this in a bowl with a fork if you don’t have a food processor.
- Since you’re working with gluten free tortillas, you’ll need to heat them slightly to make them flexible and ensure they don’t crack while rolling them. Heat each tortilla on the stove for 10 seconds per side or heat in the microwave for 15 seconds.
- Place approximately two tbsp of the chickpea mixture near one side of the tortilla, then roll to form the taquito.Place the seam side down on a baking sheet.
- Spray the taquitos with avocado oil or olive oil spray.
- Bake for 15-20 minutes until the taquitos are golden.
- While they cook, mix together the avocado dip ingredients until smooth.
- Serve warm with desired toppings and dips.
Notes
To reheat leftovers, an air fryer or conventional oven works best to re-crisp the taquitos.