Green Chile Chickpea Taquitos
These Green Chile Chickpea Taquitos have a creamy vegan chickpea filling and are served up with vegan jalapeño ranch for dipping.
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These vegan taquitos are something I could eat all…the…time!!! The filling has a hint of creaminess from the vegan cream cheese. But also packs some heartiness by using chickpeas. And the vegan jalapeño ranch is BOMB! It is hand mixed – to add a little texture. And it isn’t overly spicy. Just a little kick to give these taquitos a little something, something.
How to make Green Chile Chickpea Taquitos
Grab your food processor and add the drained chickpeas, cilantro, green chiles and taco seasoning. Pulse until combined – you can make it completely smooth or leave it a little chunky.
Preheat the oven and steam the tortillas (I like to do this by wrapping them in a damp paper towel and microwaving them for 30-60 seconds). Brush one side of each tortilla with oil, flip and add 2 tablespoons of filling to the center. Wrap up each tortilla and place seam-side down on a baking sheet.
Once they are all ready to go, place them in the oven and bake for 8 minutes. Flip and cook for 5-8 more minutes. During the baking process some of the filling may spill out onto the baking sheet. DON’T FREAK OUT! It actually gets crispy and delicious. Just scoop it up and plate it with the finished taquitos. Nothing will go to waste!
How to make vegan jalapeño ranch
Start out by adding non-dairy milk and apple cider vinegar to a bowl. Let this sit for 5 minutes. During that time, it will start to curdle…this is a good thing. This is how we make vegan buttermilk.
Add the rest of the ranch ingredients to the bowl and stir to combine. I decided to hand mix this (rather than blend it) because I wanted the cilantro and jalapeño to give it a little texture – just be sure to dice them super tiny. You could also blend everything if you’re in a hurry.
How to serve Green Chile Chickpea Taquitos
Now comes the fun part…TOPPINGS! You can serve these vegan taquitos with anything you want, but my recommendations are shredded lettuce, guac, salsa and lime wedges. And, of course, the homemade vegan ranch!
Load everything up on plates and dig in. Oh, and grab a fork to pick up all those extra toppings!
Need more recipe inspo? Check these out:
Green Chile Chickpea Taquitos
FOR THE TAQUITOS
- 1 can chickpeas drained and rinsed
- 1 4-ounce can green chiles
- 4 ounces vegan cream cheese softened
- 1/2 bunch cilantro
- 1 tablespoon taco seasoning
- 12 corn tortillas
- avocado oil or other neutral oil
- shredded lettuce, salsa, avocado, hot sauce, lime wedges otional toppings
FOR THE JALAPENO RANCH
- 1/4 cup non-dairy milk unsweetened
- 1 tablespoon apple cider vinegar
- 1/2 cup vegan mayo
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- 1/4 teaspoon salt
- 1/2 bunch cilantro finely chopped
- 1/2 jalapeño finely chopped
- Preheat the oven to 425. Add the chickpeas, green chiles, cream cheese, cilantro and taco seasoning to a food processor. Pulse until combined.
- Heat the tortillas in a damp paper towel in the microwave for 30-60 seconds. Brush one side of a tortilla with oil and flip. Add 2 tablespoons of filling to the center, roll up tight and place seam-side down on the baking sheet (the oiled side should be facing out). Repeat with the remaining ingredients. Place in the oven and bake for 8 minutes. Flip and cook for another 5-8 minutes, or until crispy.*
- Meanwhile, combine the non-dairy milk and vinegar in a mixing bowl. Allow to sit for 5 minutes.** Add the rest of the ranch ingredients to the bowl and stir to combine. Taste and adjust seasonings if needed. Place in the fridge until ready to use.
- Plate the hot taquitos and add any of the optional toppings. Serve with the jalapeño ranch.
They tasted very good, but the corn tortillas cracked open while in the oven. I served them as enchiladas. I followed directions for the tortillas, but must have missed something.
Hi Claudia – sorry you ran into some issues. I find that using super fresh tortillas (and heating them) helps! If my tortillas are a little old or have been in the fridge, they crack easier.
Can you freeze these, and would you do it before or after baking?
Yes – and I would do it after they are fully cooked and cooled!
I just made these for dinner. Yum! So good! I did add salt to the filling, but made everything else as is. I also baked a little longer than the recipe said because I wanted them to be extra crispy. The sauce is really good too. I am so happy I stumbled upon this website, I cant wait to make more of the recipes! Thanks so much!
Thanks Karen – so glad you liked these!
Do not wait to try this. It was unreal good. I used Myokos cashew cream cheese and the texture after baking and acidic bite were perfect. Will make this again a million times over. So easy and minimal clean up! Thank you!
Yay! Thanks so much Courtney!
The ranch was really so good but mine was kind of thin. Any suggestions to thicken up a little?
It usually comes down to the vegan mayo you use. You can always add less non-dairy milk or more mayo to balance the consistency!
These recipes are creative and they look so good I was left visually salivating💖 I can’t wait to try all of these!!
Yay! Hope you enjoy!