CHICKPEA + ARTICHOKE TAQUITOS

Okay, we’ve officially become obsessed. These chickpea and artichoke taquitos are the PERFECT addition to your next meal as a party snack, appetizer, or – let’s be honest – your entire meal. The key is the ‘butternut mac’ sauce. It’s dangerously good. 

The cheese sauce can be made ahead and used in this recipe and also as a vegan version for macaroni and cheese. The rest of the recipe involves super easy ingredients that makes this such an easy to make dish! 

Taquitos, or flautas as they are commonly called, are usually fried until golden brown. In this recipe, we kept EVERY ingredient vegan by using Siete’s Almond Flour Tortillas. If you are looking for a grain-free and vegan choice of tortillas, Siete is the perfect answer. Make sure to stop by and pick up a package of this brand new item!

For the sauce, you can simply use prepackaged squash to make it even simpler. If you’d like, add a side of guac to dip your taquitos in and enjoy the fiesta!

Ingredients

Butternut Mac Sauce – 

1 1/2 cups butternut squash, peeled and cubed

1/2 large sweet onion, peeled and chopped

1/4 cup reserved cooking water

1/4 cup cashews, soaked in hot water for 30 minutes

1 tbsp. lemon juice

1 tsp. salt

1 tsp. dijon mustard

1/4 tsp. garlic powder

1/4 tsp. black pepper

1/8 tsp. smoked paprika

1/8 tsp. turmeric 

1/8 tsp. cloves

For taquitos – 

2 cans of chickpeas, drained and rinsed

1 cup canned artichokes, drained and chopped

1 cup butternut mac sauce

1/4 – 1/2 cup hot sauce

15 – 20 small tortillas

Instructions

1. Make the butternut mac sauce
   1. Place your butternut squash and onion in a pot and cover with water, making sure there is about 1 to 2 inches of water above the ingredients. Bring to a boil and then lower heat to medium and simmer for 20 minutes, until squash is tender.
   2. Add squash and onion into a high powered blender with lemon juice, mustard, spices, cashews, and 1/4 cup reserve water from the pot. Blend until fully incorporated.
2. Preheat oven to 425 degrees F. 
3. In a large bowl, add your chickpeas and smash them with a fork or potato mashed. You’ll want to smash them enough so the mixture sticks to itself.
4. Add in artichokes, butternut mac sauce and hot sauce. Stir well to fully mix all ingredients.
5. Take 1 – 2 tbsp. of the mixture and add it to each tortillas. Roll them tightly and place the seam side down on a baking sheet.
6. Bake for 10 – 15 minutes, until edges are golden.