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Baked Buffalo Chickpea and Artichoke Vegan Taquitos

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Buffalo Chickpea & Artichoke Baked Vegan Taquitos – a delicious, creamy, spicy snack for game day, parties, or anytime. Easy to make them as spicy (or not) as you want them. They make a great lunch or dinner too!

Let’s party!

These spicy buffalo vegan taquitos are meant to be an appetizer or snack, but let’s be honest, I could make a meal out of these! The filling is a creamy mixture of smashed chickpeas, chopped artichokes and my now famous “cheesy” Butternut Mac sauce (a reader favorite!) all mixed with Buffalo style hot sauce.

Easy to make as spicy hot (or not) as you like. Judging from the popularity of my Buffalo Cauliflower Bites , I’d say you guys love buffalo sauce! Let’s get the (vegan) party started!!

Easy to Make

These taquitos are super easy to make, especially if you use staple ingredients like canned chickpeas and frozen artichoke hearts. You can even buy pre chopped butternut squash for the “cheese” sauce.

Hint: Make a double batch of cheese sauce and then make the Butternut Mac or Easy Cheesy Chili Mac another day! Both kid and omnivore approved!)

While this is definitely not a traditional taquitos recipe, it is absolutely delicious!

Add Some Sauce

I served them up with my Creamy Cumin Ranch , which was the perfect accompaniment. You could also dunk them in Guacamole , an incredibly easy dip that should be on your party table anyway.

And if you’re feeling extra cheesy, try them with my Homemade Vegan Queso .

Buffalo Chickpea and Artichoke Vegan Taquitos

Taquitos, or rolled tacos or flautas as they are sometimes called, traditionally use corn tortillas and are fried until crisp. I used flour tortillas here because I find they hold together better, but you can use whatever you like best. Using corn tortillas would make these completely gluten free.  And my vegan taquitos are baked , not fried, using no oil!

If you like a lot of spicy heat, add more buffalo style hot sauce, if you like things on the tamer side, use a little less.

What Do You Think?

If you try these Baked Vegan Taquitos please leave me a comment below with your feedback and rating. I love hearing from you guys! You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see your post. I can’t wait for you guys to try these!

4.54 from 13 votes
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Baked Buffalo Chickpea and Artichoke Vegan Taquitos
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
Buffalo Chickpea and Artichoke Taquitos are perfect party food - especially great for game days! Using pantry and fridge staples make these vegan taquitos easy to prepare. You can even make them ahead of time and freeze them.
Course: Appetizer, Snack
Cuisine: dairy free, egg free, gluten free, oil free, refined sugar free, soy free, vegan
Servings : 15
Calories : 154 kcal
Author : Jenn S.
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
  • 1/4-1/2 cup Buffalo style hot sauce (I used Franks)
  • 15-20 small tortillas (corn or flour - your favorite) (Use corn if gluten free)
Dipping Sauce, optional
Instructions
  1. Preheat your oven to 425 degrees F.
  2. In a large bowl mash the chickpeas with a potato masher or fork. Some larger pieces are ok, but you want the mixture to stick together.
  3. Add the chopped artichoke hearts, Butternut Mac sauce and buffalo style hot sauce and mix to combine.
  4. Scoop about 2 tbsp of the filling onto each tortilla and roll tightly. Place seam side down on a baking sheet.
  5. Bake 15-20 minutes until the tortillas are browning on the edges
Recipe Notes

~1/4 cup hot sauce makes a nice mild heat, if you like things spicier feel free to add more.

~The Butternut Mac sauce can be made ahead of time and stored in the fridge.

~The Creamy Cumin Ranch, if using, can be made ahead of time and stored in the fridge.

~The taquitos can be assembled and then frozen until ready to heat and serve. They may take a little longer to heat through.

~Nutrition info calculated using flour tortillas and does not include dipping sauce.

 

 

Nutrition Facts
Baked Buffalo Chickpea and Artichoke Vegan Taquitos
Amount Per Serving
Calories 154 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Sodium 548mg 23%
Potassium 95mg 3%
Total Carbohydrates 22g 7%
Dietary Fiber 4g 16%
Sugars 2g
Protein 4g 8%
Vitamin A 30%
Vitamin C 8%
Calcium 4%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.


 

More Vegan Party Foods To Love:

Veggie Tortilla Rollups

Vegan French Onion Dip

Pesto Pizza Bites

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Comments

  1. Soooooooo this is pretty good. The ranch puts it over the top for sure. I added 1/2 of a jalapeño to my ranch and it’s amazing I love it! I wish I had some avocados to make guacamole because that would also be amazing and also some vegan cashew queso would be really good. I was skeptical about the butternut Mac sauce but was very pleasantly surprised because it was delicious as ever.

    Reply

  2. Absolutely love these! My husband and I are slowly adding more plant based meals into our diet and these were amazing! I saw that you mentioned these could be frozen and then cooked, with our busy weeknight schedules, we were wondering how long these could last in the freezer? Also, how would you recommend storing them in the freezer? Airtight container? Freezer paper and freezer bag?
    Thanks so much for the amazing recipe!
    Also the butternut “cheese” sauce was great with adding a bit of salsa and corn chips!

    Reply

    • Hi, Elizabeth. So happy to hear you love them. I would suggest placing them on a parchment lined cookie sheet or large plate and freezing them. Once frozen, you could transfer them to a plastic freezer bag. That way they won’t stick together. They should keep for a month or two.

      And making queso with the butternut mac sauce is a great idea!

      Reply

  3. Made these for my husband and I. My husband, who is the definition of a meat-lover, absolutely loved these. He didn’t catch the lack of chicken until I told him. They are absolutely delicious, and our boys loved them too. A new staple in our home.

    Reply

  6. I’m legit disappointed. I see in the comments that people can’t wait to try this but what about the people who have made it? I followed the recipe exactly and I have to say, I find this quite tasteless. There’s no flavor. Too bad

    Reply

    • Sorry to hear you didn’t like them, Kelly. There are definitely reviews on here from people who have made them and loved them. Check again. They are also one of my most re-made recipes on Instagram. And there is a You Tube video of them being made by a vegan vlogger who also loved them. But, having said that, we all have different tastes. The great thing about vegan food is that you can, and should, taste as you go. If you feel something needs more salt, spice, whatever, then of course you should add it.

      Reply

  7. I’m so excited to try these tomorrow! I bought fresh artichoke though. Do you think it would be best to steam the hearts first or use them raw? Thanks and I’ll let you know how it turned out!

    Reply

    • Hi, Chelsea. You can eat the hearts raw or steamed. I don’t think it would matter too much in this recipe since you’ll be chopping them up and cooking them in the oven anyway. Let me know how they turn out!

      Reply

    • Oh, the Butternut Mac Sauce is the best!! My kids have no idea it’s not actual cheese! Let me know if you give it a try. Thanks, Elizabeth!

      Reply

    • Hey, Stephanie! Sorry about that. I just updated it and it should be a clickable link now that will take you to that recipe. Enjoy!

      Reply

  14. Hi! I was wondering what you would use in this recipe instead of the buffalo sauce because I really don’t like hot things, I was thinking maybe BBQ sauce? But I wanted your input! Thank you!

    Reply

    • Yes, I think BBQ sauce would work great! In fact, I think another reader commented that she may have left it out all together as she didn’t like spicy either. Not sure if it was a comment left here or on social media though.Let me know how it turns out!

      Reply

    • Thank you, Marika! I’m so glad everyone loved them. I’ve had others make my cheese sauce using white beans instead of cashews and it worked great for them…so that’s an option too, but I love Richa’s recipes so I’m sure that is a good one as well! Thank you so much for stopping by! Enjoy your weekend!

      Reply

  16. Awesome! Cannot wait to try the recipe. Can we substitute Artichokes with another vegetable? Chopped cabbage, grated cauliflower or celery may be.
    Also, would store bought Ranch and Butternut Squash pasta sauce work with this recipe?

    Reply

    • Hi, Sue! Yes, feel free to sub your fave veggie. I’m not too sure about celery, but I think the cauliflower or cabbage would be great choices. Store bought subs for the Ranch and Butternut Squash sauce would also work. Enjoy! Let me know how it works out. 🙂

      Reply

  17. I’m making these tonight as a late night snack and so far I love how quick it is!
    I’m cheating a bit and not making the “Mac” cheese sauce… So here’s what I did:
    In a bowl:
    1 can of chickpeas
    1/2 cup of rices cauliflower (instead of artichoke hearts for heartiness)
    1/4 cup Frank’s Buffalo sauce
    3 TBS Tofutti Cream Cheese
    Dashes of Garlic powder
    Dashes of Onion powder
    1/2 cup Nutrional Yeast
    Sprinkle of Cumin, Paprika, salt and Pepper

    Mash it all up, mix it good and wrap it in some tortillas and bake! I used some corn and flour tortillas to see which ones work best.

    I’m so excited to try them!
    Thanks for all the great recipes and inspiration 🙂

    Reply

      • Really good! Although I think I may have over mashed the chickpeas making the consistency mushy. But the flavor was amazing!

        Reply

        • Oh, yay! I’m so glad you liked them. How much you mash the chickpeas is totally up to you. You do need to mash them at least a little because they help hold everything together, but you can certainly leave them a little chunky still too. Thanks for your feedback! Have a great weekend!

          Reply

  19. My fiance and I aren’t vegan, but I’m very interested in dabbling and making him try some recipes 🙂 unfortunately, he hates buffalo sauce, but I’m thinking of making these with maybe a taco or fajita seasoning instead of the sauce 🙂 I hope it turns out!

    Reply

    • What? Hates buffalo sauce? I don’t understand that. 🙂 HaHa! You can still make these with the cheesy Butternut Mac sauce and maybe dip them in salsa or something for a little kick? I also have a recipe for Meatless Mexican Sloppy Joes…that filling would be awesome in a taquito too! Let me know how it all turns out! Thanks, Shannon!

      Reply

  20. Garbanzos and artichokes. Who’d thunk! I bet the flavors really complement each other. And I bet the texture is spot on.Wonder if this filling would work as a topper for tostadas. Yes, wheels are spinning!

    Reply

    • Thanks Deryn!! Mexican is my favorite too, but these don’t taste very Mexican. 🙂 I hope you love them! Please come back and let me know how they turn out!

      Reply

      • Hey Jenn I’m having a potluck at work and thought of making these! You think they would keep ok in a crock pot on warm? Any suggestions like if I should line it with foil or something? Thanks!

        Reply

        • Hi, Abby! Thanks for thinking of these taquitos!! I think they will be a hit. The only thing I worry about is that maybe they won’t stay crispy. They will probably still be delicious though. I’m not sure if lining it with foil will be beneficial or not. Or maybe wrapping each one in foil? I haven’t really ever used my crockpot for something like this. I wish I could be more helpful. Please let me know how they turn out!!

          Reply

  23. I made these today – amazing! I just made the change to being vegan a couple of months ago and am still trying to get the hang of different dishes. This was easy, delicious and an all-around instant hit! Thank you so much for sharing it.

    Reply

    • I’m so happy to hear that, Bella!! It will only get easier as you go along. Good luck on your journey! If you have any questions, please feel free to contact me anytime. Thank you so much for stopping by to let me know how much you loved these taquitos! Have a great rest of your weekend!

      Reply

    • Thanks, Gigi! I don’t think I’ve ever had them together before this either. The ingredients were just calling my name though and it worked!

      Reply

  28. Holy man, you seriously need to open a plant-based restaurant Jenn. I’d eat there every day! I really want to try these, pinned. I love your idea of chickpeas as taquito filling!

    Reply

    • Thank you, Gin! That might be the biggest compliment I’ve ever received. Not sure I’m deserving of such high praise, but I love you for it nonetheless. 🙂 If you try these, please come back to let me know how they turn out! Happy Sunday!

      Reply

  29. These taquitos look super tasty but I’m a little afraid of working with artichokes. I’ll have to check youtube to see how to handle them properly 😀

    Reply

    • Oh, Hauke, I used frozen artichoke hearts. All I needed to do was chop them up. You can also used canned or jarred. Certainly don’t make your life any harder than it needs to be by buying fresh ones!

      Reply

    • That sounds great, Uma! Will the chapathi get cripsy when baked? I bet it would be great either way..just curious. Let me know how it turns out!

      Reply

    • Thanks so much, Linda! The artichokes really help give it that “meaty” texture…along with the amazing tangy flavor!

      Reply

    • I love buffalo sauce too! Something about the tang that makes it even better than regular hot sauce! Mmmmmm. Thanks, Sophia! Let me know if you try them!

      Reply

  37. I was so bummed out when we were having appetizers at a restaurant and the server assured me they were cheese-free. Luckily my husband tried them first, as they definitely had cheese. Ever since, I’ve been craving taquitos – these look WAY better!

    Reply

    • Yikes, that’s a pretty big mistake by that server! Definitely no cheese in these, yet still creamy and delicious! Thanks, Alisa!

      Reply

    • Thanks, Rebecca! I’m surprised you haven’t since they are traditionally made with corn tortillas and, therefore, gluten free. Time to get your snack on! 🙂

      Reply

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My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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