Buffalo Chickpea Taquitos

1

Preheat the oven to 400-degrees fahrenheit.

2

Sauté the onion in 1 tbsp of oil in a large pan on medium high heat, until soft and translucent, about 5 minutes.

3

Add the garlic to the onions and sauté until fragrant, another 1-2 minutes.

4

Drain, thoroughly rinse and dry the chickpeas. Add the can of chickpeas, tomato sauce, buffalo sauce, balsamic vinegar, plant-based milk, garlic and onion powder and S&P to the onions and garlic and bring to a boil. Reduce heat and simmer for 5 minutes.

5

Once chickpeas are softened, roughly mash the entire mixture in the pan with a potato masher or fork. The mix should be chunky, not completely smooth.

6

Divide the buffalo chickpea mixture equally between the 6 large whole wheat tortillas and sprinkle with cheddar cheese. Roll the tortillas tightly. Brush the exterior of the tortilla with a small amount of oil. Place the tortillas on a lined baking tray. Cook for 15 minutes, until lightly browned.

7

Substitutions: Gluten-free? Substitute the whole wheat tortilla for a gluten-free or corn tortilla. Plant based? Substitute vegan cheese for the cheddar cheese. Not a fan of spice? Replace the buffalo hot sauce with tomato sauce. Like it extra spicy? Replace a ¼ cup of the tomato sauce with more buffalo hot sauce!