Crispy Chickpea‑Sweet Potato Taquitos with Creamy Avocado Lime Sauce

These chicken‑free taquitos pack a hefty protein punch while staying light and flavorful. The sweet potato and chickpea blend gives a subtle sweetness that balances the zesty avocado lime sauce. Ready in just 30 minutes, they’re ideal for busy weeknights or a satisfying snack.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 (15‑oz) can chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and grated
• 1 cup cooked quinoa
• 1/2 cup rolled oats or almond flour (for coating)
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 8 small corn tortillas (or whole‑wheat)
• 1 tbsp olive oil (for frying)
• For the sauce:
• 1 ripe avocado
• 1/2 cup Greek yogurt (or plant‑based alternative)
• 1 lime, juiced
• 1 garlic clove
• 2 tbsp chopped cilantro
• Salt, to taste

Instructions

1. 1. Pulse chickpeas, grated sweet potato, quinoa, smoked paprika, cumin, cayenne, salt, pepper, and cilantro in a food processor until the mixture holds together in coarse crumbs; add 1 tbsp water if too dry.
2. 2. In a shallow dish, combine oats or almond flour with a pinch of salt and pepper for a quick coating.
3. 3. Divide the chickpea mixture into 4 equal portions. Shape each into a small ball, then press between tortillas to form a taquito shape; seal edges with a small dab of water and brush lightly with olive oil.
4. 4. Heat a large skillet over medium‑high heat. Fry the taquitos 2–3 minutes on each side until golden and crispy; drain on paper towels.
5. 5. While the taquitos roast, blend avocado, yogurt, lime juice, garlic, cilantro, and salt until silky smooth; adjust seasoning as needed.
6. 6. Slice the cooked taquitos into bite‑sized pieces and arrange on a plating dish.
7. 7. Drizzle generously with the avocado lime sauce and garnish with a sprig of fresh cilantro.
8. 8. Serve immediately with lime wedges on the side. Enjoy the burst of protein and flavor!

Chef's Note

Pro tip: For an extra crunch, whisk a beaten egg and lightly coat each taquito before dredging in oats; this gives it a golden, crisp coat when fried.

Make-Ahead Tips

You can assemble the taquitos up to 2 days ahead and store them in an airtight container. Fry when you’re ready to eat for maximum crispiness.

Substitutions

Use brown rice or lentils instead of quinoa for a different protein source. Swap the Greek yogurt for coconut yogurt or a cashew‑based cream if vegan. If you’re gluten‑free, simply ensure your tortillas are corn‑based and use gluten‑free oats for coating.