Buffalo Chickpea Taquitos

elavegan.com

Tessniko

subheading: Buffalo chickpea sauce:

1 tbsp vegetable oil

1 medium sized onion, chopped

2 cloves of garlic, minced

1 bell pepper, chopped

1 ½ cups cooked chickpeas (or one 15 oz can, drained and rinsed)

½ cup tomato sauce (passata)

3 tbsp hot sauce (or more to taste)

2 tbsp plant-based milk

1 tbsp balsamic vinegar

Spice mix: 1 tsp onion powder, ¾ tsp coconut sugar (or brown sugar), ½ tsp garlic powder, ½ tsp smoked paprika, ½ tsp ground cumin, sea salt, ground pepper, and chili powder to taste

subheading: Tortillas:

10 small tortillas (gluten-free if needed) about 14 cm in diameter

subheading: Dipping Sauce (optional):

vegan cheese sauce (or your favorite dipping sauce)

Directions at elavegan.com

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