Description
Crisp, spicy, and satisfyingly tangy, these baked Buffalo Chickpea Taquitos are filled with a creamy mixture of chickpeas and buffalo sauce, providing a perfect balance of crunch and flavor.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1/2 cup buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 8 small corn tortillas
- 1/2 cup shredded cheese (optional)
- Oil for frying
- Sour cream or yogurt for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease it.
- Mash the drained chickpeas in a medium bowl until mostly broken down but still slightly chunky. Stir in buffalo sauce, garlic powder, onion powder, and cumin until evenly coated.
- Warm tortillas briefly in the microwave or skillet. Spoon about 2–3 tablespoons of the chickpea mixture into each tortilla, adding cheese if desired. Roll tightly and place seam side down on the baking sheet.
- Brush each taquito with oil. Bake for 18–22 minutes until golden and crisp. Let cool for a few minutes, then serve with sour cream or yogurt.
Notes
For added crunch, consider air-frying instead. Customize by adding more spices or serving with various dipping sauces.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 taquitos
- Calories: 300
- Sugar: 4.5g
- Sodium: 510mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg