Chickpea-Avocado Taquitos Recipe
By Veegs
🔪Prep Time: 5 minutes
👩🍳Cook Time: 25 minutes
Ingredients
1½ cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
2 tablespoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
1 avocado, pitted
2½ tablespoons lime juice
2 green onions, chopped (green and white parts)
1½ tablespoons plain vegan yogurt (or mayonnaise; soy-free if necessary), optional, to add creaminess
½ teaspoon ancho chile powder
½ teaspoon garlic powder
Salt and black pepper to taste
8 corn tortillas (see Tip)
Olive oil spray
Salsa or dip of your choice
Instructions
1Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
2Heat a large frying pan, preferably cast iron, over medium heat. Add the chickpeas and liquid aminos and cook, stirring occasionally, until all the liquid has been absorbed.
3Remove from the heat and let cool for 2 to 3 minutes. Use a potato masher or pastry cutter to mash the chickpeas into small pieces.
4Scoop the avocado flesh into a large bowl and mash until smooth but slightly chunky.
5Add the chickpeas, lime juice, green onions, yogurt (if using), ancho chile powder, garlic powder, salt, and pepper. Stir until combined.
6Heat a frying pan over medium heat and heat the tortillas, one at a time, for 30 seconds on each side, until soft and pliable.
7Stack them on a plate and cover with aluminum foil while you cook the rest.
8Lay out 1 tortilla and spread about 3 tablespoons of the avocado mixture down the center. Roll into a tube and place it seam side down on the prepared baking sheet.
9Repeat with the remaining tortillas and filling.
10Spray the taquitos with olive oil and bake for 10 minutes. Flip the taquitos, spray them with olive oil again, and bake for another 10 minutes, or until crispy.
11Serve immediately with your choice of dip or salsa.
