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. Roll tightly. 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.