INGREDIENTS
1 tbsp
vegetable oil
1
medium sized onion, (chopped)
2 cloves
garlic, (minced)
1
bell pepper, (chopped)
1 1/2 cups
cooked chickpeas ((or one 15 oz can, drained and rinsed))
1/2 cup
tomato sauce ((passata))
3 tbsp
hot sauce ((or more to taste))
2 tbsp
plant-based milk
1 tbsp
balsamic vinegar
Spice mix: (1 tsp onion powder, 3/4 tsp coconut sugar (or brown sugar), 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, sea salt, ground pepper, and chili powder to taste)
10
small tortillas ((gluten-free if needed) about 14 cm in diameter)
vegan cheese sauce ((or your favorite dipping sauce))