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These Green Chile Chickpea Taquitos have a creamy vegan chickpea filling and are served up with vegan jalapeño ranch for dipping | ThisSavoryVegan.com #thissavoryvegan #veganrolledtacos #vegantaquitos
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5 from 11 votes

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.
Course Appetizer, Main Course
Cuisine Mexican
Keyword appetizer, chickpeas, mexican, rolled tacos, taquitos, vegan ranch
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 taquitos
Calories 186kcal



  • 1 can chickpeas drained and rinsed
  • 1 4-ounce can green chiles
  • 4 ounces vegan cream cheese softened
  • ½ 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


  • ¼ cup non-dairy milk unsweetened
  • 1 tablespoon apple cider vinegar
  • ½ cup vegan mayo
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried chives
  • ¼ teaspoon salt
  • ½ bunch cilantro finely chopped
  • ½ 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.



*As the cream cheese filling softens in the oven, some of it may spill out the sides. Don't worry - the spilled filling will get crispy and delicious. Just use a spatula to scoop up those bits and plate them with the taquitos.
**It is supposed to curdle - this is how you make vegan buttermilk.
FOR THE AIR FRYER: Place the rolled tacos in the air fryer, seam side down. Cook at 380 degrees for 10 minutes, flipping halfway. Depending on the size of your air fryer you may need to make these in batches.
The nutrition info includes the vegan ranch in the calculation for each taquito. 


Calories: 186kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 307mg | Potassium: 133mg | Fiber: 4g | Sugar: 1g | Iron: 1mg