- 1½ cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
- 2 tablespoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
- 1 avocado, pitted
- 2½ tablespoons lime juice
- 2 green onions, chopped (green and white parts)
- 1½ tablespoons plain vegan yogurt (or mayonnaise; soy-free if necessary), optional, to add creaminess
- ½ teaspoon ancho chile powder
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 8 corn tortillas
- Olive oil spray
- Salsa or dip of your choice
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Heat a large frying pan, preferably cast iron, over medium heat. Add the chickpeas and liquid aminos and cook, stirring occasionally, until all the liquid has been absorbed. Remove from the heat and let cool for 2 to 3 minutes. Use a potato masher or pastry cutter to mash the chickpeas into small pieces.
- Scoop the avocado flesh into a large bowl and mash until smooth but slightly chunky. Add the chickpeas, lime juice, green onions, yogurt (if using), ancho chile powder, garlic powder, salt, and pepper. Stir until combined.
- Heat a frying pan over medium heat and heat the tortillas, one at a time, for 30 seconds on each side, until soft and pliable. Stack them on a plate and cover with aluminum foil while you cook the rest.
- Lay out 1 tortilla and spread about 3 tablespoons of the avocado mixture down the center. Roll into a tube and place it seam side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
- Spray the taquitos with olive oil and bake for 10 minutes. Flip the taquitos, spray them with olive oil again, and bake for another 10 minutes, or until crispy. Serve immediately with your choice of dip or salsa.
Thin corn tortillas work best for these taquitos. Steer away from ones that say “handmade,” as those are generally thicker and more likely to crack when you roll them up.