MAKES 8 TAQUITOS
PREP TIME: 5 minutes
ACTIVE TIME: 25 minutes INACTIVE
TIME: 20 minutes
1½ cups cooked chickpeas (or one 15-
ounce can, rinsed and drained)
2 tablespoons liquid aminos (or glutenfree 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
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Heat 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. Remove 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.
3. Scoop the avocado flesh into a large bowl and mash until smooth but slightly chunky. Add the
chickpeas, lime juice, green onions, yogurt (if using), ancho chile powder, garlic powder, salt, and pepper.
Stir until combined.
4. Heat a frying pan over medium heat and heat the tortillas, one at a time, for 30 seconds on each side,
until soft and pliable. Stack them on a plate and cover with aluminum foil while you cook the rest.
5. Lay 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. Repeat with the remaining tortillas and
filling.
6. Spray 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. Serve immediately with your choice of dip or
salsa.
VARIATIONS
You can make taquitos with a plethora of different fillings. Try Jackfruit Carnitas, 15-Minute Refried
Beans with Pepperjack Cheese Sauce, Tempeh Sloppy Joes, or even Scrambled Tofu .
TIP
Thin corn tortillas work best for these taquitos. Steer away from ones that say “handmade,” as those are generally thicker and more likely
to crack when you roll them up
Chickpea-Avocado Taquitos
