CHICKPEA-AVOCADO TAQUITOS

SERVES 8 TAQUITOS

1 1/2 cups cooked chickpeas (or one 15 oz. can, rinsed and drained)

2 tbsp. liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

1 avocado, pitted

2 1/2 tbsp. lime juice

2 green onions, chopped (green and white parts)

1 1/2 tbsp. plain vegan yogurt (or mayonnaise; soy-free if necessary), optional, to add creaminess

1/2 tsp. ancho chile powder

1/2 tsp. garlic powder

Salt and black pepper to taste

8 corn tortillas (see Tip)

Olive oil spray

Salsa or dip of your choice

NUTRITIONAL VALUES

Calories: 135kcal
Fat: 21.1g (4.2g S.Fat)
Carbs: 16.7g
Protein: 15.9g
Sugar: 5.7g
Sodium: 321mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper or a silicone baking mat.

Over medium heat, heat a large frying pan, preferably cast iron. Cook, stirring occasionally, until all of the liquid has been absorbed by the chickpeas and liquid aminos. Remove from the heat and set aside for 2 to 3 minutes to cool. Mash the chickpeas into small pieces with a potato masher or pastry cutter.

Mash the avocado flesh in a large mixing bowl until smooth but slightly chunky. Combine the chickpeas, lime juice, green onions, yogurt (if using), ancho chile powder, garlic powder, salt, and pepper in a large mixing bowl. Stir everything together until it's smooth.

Warm the tortillas in a frying pan over medium heat for 30 seconds on each side, or until soft and pliable. Stack them on a plate and cover with aluminum foil while you finish the rest of the food.

Spread about 3 tbsp of the avocado mixture down the center of 1 tortilla. Roll the dough into a tube and place it on the prepared baking sheet, seam side down. Rep with the rest of the tortillas and filling.

Bake the taquitos for 10 minutes, sprayed with olive oil. Flip the taquitos, respray with olive oil, and bake for 10 minutes, or until crispy. Serve immediately with a dip or salsa of your choice.

VARIATIONS

Taquitos can be filled with a variety of different ingredients. Jackfruit Carnitas, 15-Minute Refried Beans with Pepperjack Cheese Sauce, Tempeh Sloppy Joes, or even Scrambled Tofu are all delicious options.

RECIPE NOTES

These taquitos are best made with thin corn tortillas. Avoid ones that say "handmade," as they are generally thicker and more likely to crack when rolled up.