One of my super good friends from school invited me over for Cinco De Mayo celebrations! Because she was making taquitos, I decided I wanted to try a Vegan and Gluten Free version! Needless to say, we ate taquitos all week long perfecting the recipe! 🤣

Full How To Recipe Video

Ingredients:

• Small corn tortillas
• 1/3 cup vegan buffalo sauce
• 1 can of chick peas
• 1 can of quartered artichoke hearts
• 1/2 red onion
• 2 tsp chili powder
• 1 tsp cumin
• Tomato Cayenne Chao ‘Cheese’
• Pam

Directions:

1. Preheat oven to 300 degrees Fahrenheit.
2. Tightly wrap your stack of corn tortillas in aluminum foil and put them in the oven to warm through for about 20-30 minutes.
3. While your tortillas are warming up, start your inside filling.
4. Drain and rinse chickpeas, then partially smash them in a large bowl. Make sure to leave some whole chickpeas too.
5. Drain and dry artichoke hearts, then quick chop into chunks.
6. Dice red onion.
7. Add artichokes, chili powder and cumin to chickpeas and mix.
8. Then add the rest of your ingredients, except the ‘cheese’, and mix together.
9. Cut ‘cheese’ slices into thirds.
10. When tortillas come in, turn up the oven to 425 degrees Fahrenheit. Then place a spoon full in the middle and add a piece of your ‘cheese’. Roll up and place on a well greased cookie sheet.
11. Once all taquitos are rolled, spray the tops with Pam.
12. Bake for 20 minutes, flipping halfway.
13. Enjoy!