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Baked Buffalo Chickpea and Artichoke Vegan Taquitos
Ingredients
  • 2 can chickpeas (rinsed and drained) (or 3 cups cooked chickpeas)
  • 1 cup chopped artichoke hearts (frozen or canned) (drained)
  • 1 cup Butternut Mac sauce
  • ¼ to ½ cup Buffalo style hot sauce (I used Franks)
  • 15 to 20 small tortillas (corn or flour - your favorite) (Use corn if gluten free)
  • subheading: Dipping Sauce, optional:
  • Creamy Cumin Ranch
  • The BEST Guacamole
Steps
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