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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 Print 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 Creamy Cumin Ranch

The BEST Guacamole Instructions Preheat your oven to 425 degrees F. 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. Add the chopped artichoke hearts, Butternut Mac sauce and buffalo style hot sauce and mix to combine. Scoop about 2 tbsp of the filling onto each tortilla and roll tightly. Place seam side down on a baking sheet. 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