Easy Buffalo Chickpea Tacos - Baked Vegan Taco Recipe
Gorgeously easy buffalo chickpea tacos, oven-baked or air-fried for a crisp finish. An easy lunch or dinner (plant-based - dairy-free - vegan)
Servings: 4 tacos
Calories: 216kcal
Ingredients
- 4 mini flour tortillas
- 230 g chickpeas (380g tin, drained)
- ½ red onion (finely chopped)
- 4 cherry tomatoes (finely chopped)
- 2 tablespoons corn (tinned or frozen)
- 1 teaspoon dried oregano
- 4 tablespoons buffalo sauce (more if you like)
- 1 pinch salt and black pepper
- 100 g grated vegan cheddar
Instructions
- Preheat the oven to 180c / 160c fan / 400f / gas mark 6.
- Mash the drained chickpeas on a plate, then add the tomatoes, onion and corn.
- Add the herbs, the buffalo sauce and a pinch of salt and pepper.
- Mix until well combined then spread on one half of 4 mini tacos.
- Top the mixture with cheese then fold the half with not topping over the filling and press down. Do this for each taco.
- Pop in the oven on a lined baking sheet for 10 - 12 minutes (you can bake them for less if you prefer) until hot and crisp at the edges.
- Serve with salad.
- Enjoy!
Notes
- You can add chopped red pepper too.
- Store the filling in the fridge for 3-4 days and ,make up the tacos as you need them or make them all at once.
- You could use 2 large flour tortillas to make 2 super large tacos.
- Tacos can be baked in the air fryer, they will be ready in a few minutes as it cooks faster, so keep an eye on them.
Nutrition
Serving: 1 taco | Calories: 216kcal | Carbohydrates: 21g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 647mg | Potassium: 267mg | Fiber: 5g | Sugar: 4g | Vitamin A: 377IU | Vitamin C: 6mg | Calcium: 220mg | Iron: 2mg
