Chickpea Taquitos
I’ve recently discovered taquitos which are rolled-up tortillas, filled with some kind of deliciousness, they are fried or baked until crispy and crunchy. You can make these as an appetizer or you can have them as a main with a salad. These Chickpea Taquitos are so delicious, they are vegan, vegetarian and you make them gluten-free by using gluten-free tortillas. These taquitos are easy to make and are pretty darn healthy because they get baked instead of fried! I love serving these taquitos with fresh guacamole and pickled red onions, but they are also delicious with salsa verde.
Modifications for Taquitos
This recipe has so many variations and ways you can customize it!
Don’t love chickpeas? Use diced chicken instead and cook the same way as the chickpeas!
Want a nice cheesy bite? Place 1 tablespoon grated Monterey Jack cheese on the tortilla with the chickpeas before rolling them up.
Gluten-free? Use gluten-free tortillas like all corn tortillas, cassava tortillas or even almond flour tortillas.
Love spice? Add a pinch of cayenne to your spice mixture.
Ingredients for Chickpea Taquitos:
Canned chickpeas
Bell pepper
White onion
Garlic
Spices: paprika, dried oregano, cumin, chili powder, red pepper flakes
Neutral oil: grapeseed, canola, or avocado work well
Tortillas: 6 inch tortillas work well, but any will do
Pickled onions: red onions, white wine vinegar, sugar, salt
How to make Chickpea Taquitos:
Preheat your oven to 425ºF.
In a skillet over medium heat, add two tablespoons of oil. Add your spices to the oil and let them toast for a minute until they are fragrant. Add your drained and rinsed chickpeas, diced onion, garlic, and diced pepper to the skillet. Mash your chickpeas gently with the back of a spoon. Cook for 10-12 minutes or until the veggies are soft.
Place your tortillas on a baking sheet and brush one side of each tortilla with oil. Flip the tortilla over so it’s oiled side down. Place two tablespoons of the chickpea mixture onto each tortilla. Roll it into a cigar shape and position the rolled taquito with the tortilla flap underneath.
Transfer to the oven and cook for 15-20 minutes or until they are golden brown and crispy.
While the taquitos are cooking, make some guacamole by mashing together avocado, minced garlic, lime or lemon juice, and salt and pepper.
If using, make your pickled onions. Place thinly sliced red onions in a bowl. In a small saucepan, add the vinegar, water, salt, and sugar. Bring that mixture to a simmer and cook until the salt and sugar are dissolved. Pour that mixture over the onions. Cover and set aside for 10-20 minutes.
Arrange them on a plate, dollop guacamole, and scatter pickled onions on the taquitos. Serve and enjoy!
Chickpea Taquitos
Author: ElizabethServings: 4
Ingredients
1/4 cup neutral oil, divided
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 can chickpeas, drained and rinsed
1 red bell pepper, diced
1 yellow onion, diced
2 garlic cloves, minced
12 6-inch tortillas
guacamole, for serving
1 red onion, thinly sliced
1/4 cup white wine vinegar
1/4 cup water
1 tablespoon salt
1 tablespoon sugar (or honey)
Instructions:
1. Preheat oven to 450F. Add 2 tablespoons oil to a skillet. Add spices to the skillet and cook for 1 minute, until fragrant.
2. Add drained chickpeas, diced pepper, minced garlic and diced onion to the skillet. Mash your chickpeas gently with the back of a spoon. Cook for 10-15 minutes until the veggies are soft. Season with salt and pepper.
3. On a baking sheet, arrange the tortillas. Brush all the tortillas with the remaining oil and flip tortillas over so they are oiled-side down.
4. Spoon 2 tablespoons of chickpeas onto each tortilla. Roll the tortillas up and arrange them on the baking sheet. Transfer to the oven and bake for 15-20 minutes or until golden brown.
5. Meanwhile, make pickled red onions. Add thinly sliced red onion to a bowl. Add vinegar, water, salt and sugar to a small saucepan and bring to a simmer. Pour mixture over onions and let sit for 10-20 minutes.
6. Serve your taquitos with guacamole and pickled red onions and enjoy!
Still hungry? Try these:
Almond Butter Chocolate Chunk Cookies
Lastly, when you make this Chickpea Taquitos recipe be sure to leave a comment on Instagram or share it on Pinterest! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
