• FILLING: Start by warming some oil in a large pan over MEDIUM heat. Add in your diced onion and garlic and cook for 5-6 minutes to let the onion soften and brown slightly.

  Add in your chickpeas and spices and stir until combined. Add in your vegetable broth and cover the pan and simmer on LOW-MEDIUM heat for 5-7 minutes to let the chickpeas soften.

  *if the mixture dries out, add a touch more vegetable broth.
  1 tbsp olive oil, 1 small yellow or sweet onion, 2 cloves minced garlic, 2 cans chickpeas, 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/2 cup vegetable broth
• SMASH: Once your chickpeas are softened, smash your chickpea mixture using a potato masher or the back of a fork. I recommend mashing about 1/2 of your mixture.

  Add your diced cilantro and stir until combined.
  1 tbsp fresh chopped cilantro
• PREPARE YOUR TORTILLAS: Preheat oven to 425F. Wrap 5-10 corn tortillas in a damp paper towel and warm them in the microwave for 30-40 seconds to soften them. *You may have to do this again during the assembly process if some are drying out. If you notice your corn tortillas are cracking when you roll them then you should definitely rewarm them.
  15-20 corn tortillas
• ROLL: Lay out a corn tortilla and add ~3-4 tbsp of mixture into the lower third of the tortilla. Tightly roll the tortilla.

  Place it seam side down on a baking sheet lined with parchment paper. Repeat this step until you've used all your mixture.

  *Spread the taquitos out evenly so they are not touching.
  avocado oil*
• OIL: Spray or brush some avocado oil (or canola oil) on the top of each taquito. Sprinkle a little salt on each.
• BAKE: Bake for 15-20 minutes until they are golden brown and crispy!
• SERVE: Serve the taquitos with toppings: lettuce, tomatoes, salsa, guac, cilantro and/or the spicy queso (see below how to make). I also like to dip the taquitos in the leftover queso!

Spicy Queso

• In a high speed blender, add all your queso ingredients. Blend for 4-6 minutes (yes actually blend that long) on med-high speed. The mixture will thicken more as you blend longer.

  For the best flavor, warm the queso stovetop or in the microwave.
  15 oz can of white beans, 1/4 cup spicy salsa of choosing*, 3/4 cup unsweetened non-dairy milk , 1 clove minced garlic, 1/2 cup nutritional yeast, 1 tsp dijon mustard , 1 tsp ground flaxseed, 1/2 tsp cumin, 1/2 tsp chili powder, 1/4 tsp turmeric, dash of cayenne pepper