Chickpea and Roasted Red Pepper Taquitos with Harissa Cream
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Chickpea and Roasted Red Pepper Taquitos with Harissa Cream

These healthy baked Chickpea and Roasted Red Pepper Taquitos with Harissa Cream make a great appetizer or weeknight meal!
Course Appetizer
Cuisine vegan, gluten free
Keyword baked taquitos, vegan Mexican recipes, Vegan Taquitos
Prep Time 8 minutes
Cook Time 16 minutes
Total Time 24 minutes
Servings 6 taquitos
Calories 180kcal
Author Willow Moon

Ingredients

Chickpea and Roasted Red Pepper Taquitos

Harissa Cream

Instructions

  • Preheat oven to 350°.
  • Chickpea and Roasted Red Pepper Taquitos: Mix all ingredients in a food processor (except corn tortillas and olive oil) until it is the consistency of refried beans. Scoop 2 heaping tablespoons and spread on a corn tortilla. Repeat with the rest of tortillas.
  • Brush each taquito with olive oil and place on a piece of parchment paper on a sheet pan. Bake at 350° for 8 minutes, flip and bake another 8 minutes.
  • Harissa Cream: Mix vegan sour cream and harissa paste.
  • Serve with key limes.

Nutrition

Calories: 180kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 454mg | Potassium: 177mg | Fiber: 5g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 3.6mg | Calcium: 48mg | Iron: 1.3mg