Normally when you think of taquitos you think of the traditional deep fried rolled tortillas. Not this recipe! These taquitos are vegan, whole food plant-based, and completely salt, oil, and sugar free! This recipe also includes a delicious buffalo sauce and hemp seed ranch dressing that pair perfectly with the taquitos.

This recipe is very easy and quick to prepare with ingredients you probably already have in your kitchen! You can also use this recipe as a blank canvas that you can put your own spin on! So get those tortillas ready, we are making taquitos!

First, we are going to prepare the filling for the taquitos! Add the rinsed and drained chickpeas to a large mixing bowl. Using a potato masher, mash the chickpeas into a coarse texture. Finely dice the celery and add it to the bowl with the chickpeas and set aside.

What makes this recipe so amazing is that it truly is a blank canvas for different flavors and ingredients. Some great additions to the filling would be onions, potatoes, bell peppers, rice, and so much more!

It is time to sauce it up! This buffalo sauce not only tastes amazing, but also only requires a handful of ingredients you likely have already in your kitchen. Throw the vinegar, tomato sauce, cashews, deglet dates, garlic, cayenne pepper and paprika into the blender. Blend the sauce until smooth.

You can also substitute the tomato paste with your favorite hot sauce too for a salted buffalo sauce! If buffalo sauce isn’t your thing you can use any Well Your World sauce or dressing!

It’s finally taquito time! Grab the filling that you set aside, add the buffalo sauce, and mix well. You can add as much sauce as you prefer. We like to add a good amount in the filling and leave some for dipping the taquitos.

Next, we will be rolling the taquitos. Scoop a generous amount (not too much!) of the filling in the middle of a plain corn tortilla, roll the tortilla up, and set on a parchment lined baking sheet. Fresh corn tortillas will be easier to roll and less likely to crack. Don’t worry if you struggle with rolling the tortilla once you get the hang of it, it’s easy peasy! Once you use all the filling, place the baking sheet in the oven at 350°F for 15-20 minutes.

While the taquitos are baking, we are going to prepare the ranch! Add the water, hemp hearts, white pepper, mustard seed, garlic, dill (only if using dried), and the juice of a lemon to the blender. We prefer to use a smaller Nutri-Bullet style blender canister for this, but it is not necessary! Blend the mixture until smooth. If you are using fresh dill add it to the blender and blend again. You only need to blend it for a couple seconds, as we just want the dill mixed in. Now you have an easy and quick ranch dressing!

It is finally time to chow down on some taquitos! Remove the taquitos from the oven. Don’t worry if your tortillas split in the oven, it is still delicious! Dip the taquitos into the ranch, buffalo, or your favorite sauce and enjoy!

We hope you love this recipe as much as we do! We would love to see how you make your taquitos in our Facebook Community or on our Instagram!

wellyourworld.com

Buffalo Taquitos and Ranch Dressing

The perfect snack or meal!

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Ingredients:

• Buffalo Sauce
• 1 cup tomato sauce
• ¾ cup distilled white vinegar
• 2 teaspoons minced garlic
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 2 dates
• ¼ cup cashews (for a creamy version, optional)

• Taquitos
• 2 cans chickpeas, drained and rinsed
• ½ cup buffalo sauce
• 1 celery stalk, diced
• corn tortillas

• Hemp Seed Ranch Dressing
• ½ cup hulled hemp seeds/hearts
• 1 lemon, juiced
• 2 garlic cloves
• ½ teaspoon dried dill (or 1 teaspoon fresh)
• ½ teaspoon mustard powder
• ¼ cup water
• white pepper, to taste

Instructions:

To prepare the buffalo sauce, add all ingredients to a high speed blender and process well.

Preheat the oven to 350°F.

Add the chickpeas, buffalo sauce, and celery to a large mixing bowl. Use a fork or potato masher to mash up the mixture.

Add about 2 tablespoons of the mixture to a corn tortilla. Roll it up and then place it seam side down on a parchment-lined baking sheet. Continue until you've filled the entire sheet or run out of filling.

Bake for 15-20 minutes or until crispy. Serve with ranch, extra celery, and any remaining buffalo sauce for dipping.

To prepare the ranch, Add all of the dressing ingredients to a high speed blender and blend until smooth.

If using fresh dill, I like to add this after the first round of blending so that the dill is not liquified, but rather has a coarse texture. I just blend the fresh dill into the dressing for a few pulses.