Patient Success Spotlight
Tasty Recipe
BUFFALO CHICKPEA TAQUITOS
INGREDIENTS • 1 tbsp vegetable oil • 1 medium-sized onion, chopped • 2 cloves of 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 • 1 tsp onion powder • 3/4 tsp coconut sugar
• 1/2 tsp garlic powder • 1/2 tsp smoked paprika • 1/2 tsp ground cumin • 10 small flour or gluten- free tortillas • Sea salt & black pepper to taste • Chili powder to taste
DIRECTIONS Using a fork, roughly mash chickpeas in a bowl. Heat oil in a skillet over medium heat and add the chopped onion and bell pepper. Cook for 3 min, then add garlic and spice mix and sauté for 1 min. Add all other sauce ingredients and chickpeas to the pan and bring mixture to a boil. Let simmer on low heat for about 2-4 min, stirring occasionally, then turn off the heat. Add more chili powder to taste. Preheat oven to 410° F (210 degrees C) and line a baking sheet with parchment paper. Place about 2 tbsp of the filling onto each tortilla and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other. Brush them with a little bit of vegetable oil (to make them even more crispy). Bake in the oven for about 15-20 min or until they are golden brown and crispy. Drizzle with vegan cheese sauce (optional). Enjoy with your favorite dip!
“I came into Atlas with steady aching pain on the left side of my back and into several ribs. Massage and exercises really helped. Also, home exercises helped me to cope with flare-ups when they occurred. Dr. Beth helped me to develop ‘safe’ core development and other methods to strengthen core muscles. I may have been skeptical about physical therapy in the past, but I firmly believe that the trained PT professionals present at Atlas are very helpful.” - Alex Y.
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