Vegan Cream Cheese and Chickpea Taquitos with Tomatillo Guacamole

Hello! I'm so glad you are here. I am excited to share this recipe with you. I grew up eating chicken taquitos, but I never tried to make a plant-based version. Thankfully, I finally did, and they are incredible! The outside is perfectly crispy and the filling is savory, soft, and warm. It goes wonderfully with the tomatillo guacamole. I hope you give it a try and enjoy these as much as I did. 
 

Ingredients

Vegan Cream Cheese Chickpea Filling:
8 oz. vegan cream cheese, (I use Kite Hill)
2 cups dried chickpeas, soaked overnight
2 cups vegetable broth
4 cups of water
1 small yellow onion
1 tsp minced garlic
1 tsp expeller pressed coconut oil
1/2 tsp sea salt
1/2 tsp white pepper

10 taco size corn or flour tortillas, (I used tortillas that were a mixture of corn and flour)

Extra expeller pressed coconut oil for coating outside of taquitos

Tomatillo Guacamole:
2 large ripe avocados
1/2 cup green salsa or green hot sauce ( I used Trader Joe's Green Dragon Hot Sauce)
1 tsp lemon juice
1/4 tsp sea salt

Directions

Vegan Cream Cheese Chickpea Filling:
Place dried chickpeas in a glass bowl and cover with at least 2 inches of purified water. Leave the bowl on the counter top and soak overnight. In the morning, drain chickpeas of any excess water. Place them in a medium or large pot. Add vegetable broth and water. Bring to a boil, reduce heat, and simmer for 1-2 hours. When they are done, drain any excess liquid. Set aside or store in refrigerator until ready to use. Meanwhile, saute yellow onion and garlic in expeller pressed coconut oil for about 5 minutes. Add cooked chickpeas, cooked onion mixture, sea salt, and white pepper into a food processor. Process until soft and crumbly. 

Tomatillo Guacamole:
Scoop flesh from 2 ripe avocados into a mixing bowl. Add green salsa, lemon juice, and sea salt. Use an electric mixer to whip until creamy. Chill until ready to serve. 

Taquitos:
Preheat oven to 425 F. Grease a 9"x 12" baking dish with coconut oil. Slightly warm tortillas in oven before using. Spread vegan cream cheese in the center of warm tortilla. Then scoop chickpea filling down the center of tortilla. Roll up the tortilla tightly and place seam side down into a glass baking dish. Repeat the process for the others. Use a pastry brush to coat the outside of the tortillas with coconut oil. Bake for 20-30 mins, depending on how crispy you like them. Top with fresh cilantro and serve with Tomatillo Guacamole.