Buffalo Chickpea Taquitos
Well it wasn’t the yummiest assortment I’ve ever made, but I tried to come up with some oil free Super Bowl foods that would fit within the starch solution guidelines. Chili was something simple that is healthy and can be made without oil, but I just threw a bunch of beans and diced tomatoes in my crockpot with spices and it was okay..not like my Bad Billy’s Bean Chili. Also, I baked potatoes then scooped the insides out for later in the week and sprinkled the skins with salt and pepper then put them under the broiler to make potato skins. They’re alright, I think oil free potato skins aren’t as crispy but they did have the chewy factor. I put the chili into the potato skins like a boat and topped with scallions.
We went over to my parents for appetizers and drinks and watched the first half of the game, so I brought the appetizers. I last minute decided to make buffalo chickpea taquitos so I made them up as I went and used what I had. I mixed a can of chickpeas with shredded zucchini with garlic powder and buffalo sauce. I wrapped them up in corn tortillas and then baked them on 400 for 20 minutes until crunchy. They would be better with some sort of creaminess that would cut the buffalo, so maybe if I find an oil free vegan ranch or cream cheese to throw in they would be better. Testing is important! I also made oil free tortilla chips (my dad thought they were stale, but you just have to know before you’re not going to get the same texture as a fried chip) by cutting corn tortillas into wedges and sprinkling them with spices then baking them on 400 until crisp. I served them with salsa and TJ’s guacamole.
Overall, not super impressed but at least we had something to eat on Super Bowl that still made me feel guilt free because I stayed in the guidelines. I can work on improving these things in the future. If you want to use the recipes and test them out and add what you want to, feel free!
Buffalo Chickpea Taquitos
12 corn tortillas, Mission super soft
1 can chick peas, mashed
2 small zucchinis, shredded and squeezed liquid out
4 tbsp Frank’s buffalo sauce
1 tsp garlic powder
- Preheat oven to 400* and mix the chickpeas, zucchini, garlic, and sauce together. Lay out the tortillas and put a small scoop on each and tightly roll, try not to crack.
- Place them on a parchment lined baking sheet and bake for 20 minutes until brown and crunchy then serve immediately.
Easy Bean Chili
1/2 yellow onion, diced
1 tsp minced garlic
2 cans diced tomatoes, no salt added
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can white northern beans, drained and rinsed
3 tbsp chili powder
1 tbsp cumin
1 tsp onion powder
1 cup water
2 bay leaves
1 tbsp Vegetarian Beef Better Than Bouillon
- I dumped everything in the crock pot and turned it on high for about 5 hours. I know, I’m brave to use my crockpot on the same night as the This is Us Superbowl episode..
Bean Chili Boats