Chickpea Taquitos

Start with a can of chickpeas and a can of tomato sauce. Then, add peppers, onions and spices, to create the filling for these oh-so-tasty chickpea taquitos. This is one of my family’s favorite quick dinners, so we usually make it a couple times a month.

We’re not big on spicy foods, so these are in the mild to medium range. If you want to crank up the heat, just add more hot sauce.

We like to serve our chickpea taquitos with homemade ranch dressing, or sour cream for dipping. So good!

Vegetarian Chickpea Taquitos Recipe

This recipe makes 12 chickpea taquitos as written. Double or triple the recipe to make as many as you need.

Ingredients:

• (12) 6-inch flour tortillas (soft taco size)
• 1 (15-oz.) can chickpeas, drained
• 1 (8-oz.) can tomato sauce
• 1 medium onion, chopped (about 2 cups)
• 1 bell pepper, chopped (about 1 cup)
• 2 Tbsp milk
• 2 Tbsp vegetable oil
• 1 Tbsp hot sauce
• 2 tsp minced garlic
• 1 tsp brown sugar
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp paprika

Time-Saver: If you find yourself making this recipe often, mix up the sugar and spices in bulk, and store them in a jar. Then, just add one Tablespoon + 1/4 teaspoon of the spice blend when you’re cooking

What You Do:

Puree the chickpeas in a food processor. If you don’t have a food processor, just mash them with a fork or potato masher.

Heat up one Tablespoon of vegetable oil in a large skillet, over medium-high heat. Add the peppers and onions; cook, until the vegetables are soft and the onions are translucent (about three minutes).

Add the minced garlic and spices; and cook for one minute, to bring out their flavor. Then, add the rest of the ingredients (except for the remaining vegetable oil), and cook, until heated through.

Divide the taquito filling between the tortillas.

Then, fold the tortillas burrito-style, or roll them taquito-style.

Brush the tops of the taquitos with oil.

Then, bake in a 400 degree Fahrenheit oven for 15 minutes, or until the tops are lightly-browned.

Here’s my homemade ranch dressing mix that I use to whip up a quick batch of ranch dressing.

And here’s my homemade sour cream recipe.

These chickpea taquitos freeze beautifully. Make a bunch. Then, flash freeze them on a baking sheet, and transfer them to a freezer bag, once they’re fully frozen.

Chickpea Taquitos

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These chickpea taquitos are packed with protein, and ready in 25 minutes, or less.

• Total Time: 25 minutes
• Yield: 12 taquitos 1x

Ingredients

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• (12) 6-inch flour tortillas (soft taco size)
• 1 (15-oz.) can chickpeas, drained
• 1 (8-oz.) can tomato sauce
• 1 medium onion, chopped (about 2 cups)
• 1 bell pepper, chopped (about 1 cup)
• 2 Tbsp milk
• 2 Tbsp vegetable oil
• 1 Tbsp hot sauce
• 2 tsp minced garlic
• 1 tsp brown sugar
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp paprika

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Instructions

Puree chickpeas, in food processor, or mash with fork.

Heat one Tablespoon vegetable oil in a large skillet, over medium-high heat. Add peppers and onions. Cook, until soft (about three minutes).

Add garlic and spices. Cook for one minute.

Add rest of ingredients (except the vegetable oil). Cook until heated through.

Divide taquito filling between tortillas.

Roll up taquitos. Then, brush tops with remaining oil.

Bake at 400 degrees Fahrenheit for 15 minutes, or until taquitos are lightly browned.

Serve with ranch dressing, sour cream, or your favorite dipping sauce.

Notes

• To make this recipe vegan, just use a plant-based milk.
• Make a bunch and freeze them for easy snacks or meals.

• Author: Erin Huffstetler, MyFrugalHome.com
• Prep Time: 10 minutes (or less)
• Cook Time: 15 minutes
• Category: Dinner
• Method: Stovetop/Oven
• Cuisine: Mexican
• Diet: Vegetarian

Keywords: chickpea taquitos recipe, vegetarian taquitos recipe