Buffalo Chickpea Taquitos

elavegan.com

Karen Puerini-Razza

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

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 & black pepper to taste

Chili powder to taste

subheading: Tortillas:

10 small flour 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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