Buffalo White Bean Tacos bring a deliciously spicy and creamy twist on traditional tacos, perfect for a vegetarian family meal. These tacos are packed with vibrant flavors and a satisfying texture, combining tender white beans with a bold buffalo hot sauce glaze.
This recipe is simple and quick, coming together in just 20 minutes—ideal for busy weeknights or casual gatherings where you want to impress without much fuss. The blend of smoked paprika, cayenne, and cumin creates a complex spice profile that pairs beautifully with melted cheddar and mozzarella cheese.
- Quick and easy to prepare, perfect for busy weeknights.
- Packed with protein-rich white beans making it filling and nutritious.
- A flavorful vegetarian option bursting with spicy, creamy goodness.
- Customizable spice levels to suit any taste preferences.
Ingredients
- Flour Tacos: Soft flour tortillas that form a warm, tender base for these flavorful fillings.
- Olive Oil: Used to sauté veggies, adding a subtle fruity richness and aiding caramelization.
- Small Red Onion, diced: Provides a mildly sweet crunch and depth to the sautéed vegetable mix.
- Garlic Cloves, minced: Adds aromatic pungency that enhances the overall flavor complexity.
- Small Red Pepper, diced: Brings fresh sweetness and color to the savory filling.
- Canned White Beans (400g), drained and rinsed: Creamy, protein-packed beans that form the hearty taco filling.
- Buffalo Hot Sauce (90ml): A spicy, tangy sauce that infuses the beans with classic buffalo wing flavor.
- Sour Cream (100g): Adds creaminess and balances the heat with its cool tang.
- Smoked Paprika (1 teaspoon): Provides smoky warmth that complements the buffalo sauce.
- Cayenne Pepper (0.5 teaspoon): Enhances the spiciness for a bold flavor kick.
- Dried Oregano (0.5 teaspoon): Brings herbal notes that round out the seasoning.
- Cumin (0.5 teaspoon): Earthy and aromatic, adding depth to the spice blend.
- Salt and Pepper: Essential seasonings for balancing and enhancing all flavors.
- Shredded Cheddar and Mozzarella Cheese (150g): Melts beautifully for gooey, cheesy richness.
- Cilantro, finely chopped (10g): Fresh and citrusy garnish to brighten the finished tacos.
Instructions
- Heat oil and sauté vegetables
Warm the olive oil over medium heat in a frying pan and add diced onion and red pepper. Sauté for 5-6 minutes until softened and slightly caramelized. This step enhances their natural sweetness and builds flavor depth.
- Add garlic and cook briefly
Stir in the minced garlic and cook for an additional 1-2 minutes to release its fragrant aroma without burning. Garlic adds a foundational savory note to the base.
- Combine beans with buffalo sauce and spices
Add the drained white beans, buffalo hot sauce, sour cream, smoked paprika, cayenne, oregano, cumin, salt, and pepper. Stir thoroughly to evenly coat the beans with spices and sauce, creating a creamy, spicy filling.
- Crush beans to thicken the mixture
Using a wooden spoon, gently crush about one-third to half of the beans as the mixture warms. This creates a thicker and more cohesive sauce that clings perfectly to the tacos.
- Prepare tacos with filling and cheese
Lay each flour taco across the pan to slightly warm and moisten with the mixture’s sauce. Spoon the buffalo bean mixture onto one half of each taco and sprinkle shredded cheddar and mozzarella cheese on top for melty goodness.
- Fry tacos until golden and crispy
Cook the tacos for 2 minutes on each side until the tortillas turn golden brown and crispy. Press gently with a spatula to ensure full pan contact, achieving that perfect crunch and slightly melted cheese.
- Garnish and serve
Scatter freshly chopped cilantro over the crispy tacos. Serve immediately with extra sour cream on the side for dipping to balance the spice.
- Pressing the tacos while frying creates better texture and seals the filling inside.
- Adjust the cayenne pepper to control heat level, or add jalapeños for extra kick.
- Opt for vegan cheese and sour cream to make this dish entirely plant-based.
- The bean mixture stores well for 3 days in the fridge, making it convenient for meal prep.
Storage Tips
Store the prepared buffalo bean mixture in an airtight container in the refrigerator for up to 3 days. Assemble and fry tacos fresh just before serving to maintain crispiness and the best texture.
Serving Suggestions
Serve these tacos with a crisp green salad or Mexican street corn on the side for a complete meal. A cold glass of beer or a refreshing lime margarita pairs wonderfully with the spicy buffalo flavors.
- Crushing some of the beans helps bind the filling while leaving whole beans for texture contrast.
- Use medium heat to avoid burning the tortillas while ensuring the cheese melts perfectly.
- Fresh cilantro adds a burst of color and brightness that balances the smoky spice.
- Buffalo sauce can vary in heat—taste first and adjust seasoning accordingly for balanced flavor.
FAQs
- Can I use corn tortillas instead of flour?
Yes, corn tortillas can be used, but they tend to be more fragile when frying. Warm them gently before assembling to reduce breakage.
- How can I make these tacos vegan?
Swap the cheddar, mozzarella, and sour cream for vegan cheese and plant-based sour cream alternatives without compromising flavor.
- Can I use dried beans instead of canned?
Yes, soak and cook dried white beans until tender before using. This may increase preparation time but adds freshness.
- How spicy are these tacos?
The buffalo hot sauce and cayenne pepper provide moderate heat, but you can adjust spice levels by reducing cayenne or adding jalapeños.
- Can I prepare the filling ahead of time?
Absolutely. The bean mixture stores well in the refrigerator for up to three days. Reheat before assembling and frying the tacos.
- What can I serve with these tacos?
They pair excellently with Mexican rice, guacamole, salsa, or a fresh salad for a balanced meal.
- Is there a gluten-free option?
Yes, use gluten-free tortillas instead of traditional flour tortillas to accommodate gluten-free diets.
Buffalo White Bean Tacos
Equipment
- 1 frying pan for sautéing and frying tacos
- 1 wooden spoon to crush beans
- 1 spatula to press tacos for crispiness
Ingredients
- 4 flour tortillas
- 1 tablespoon olive oil
- 1 small red onion diced
- 1 small red bell pepper diced
- 2 garlic cloves minced
- 1 14 oz can white beans, drained and rinsed
- 3 fl oz buffalo hot sauce
- 3.5 fl oz sour cream
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon dried oregano
- 0.5 teaspoon ground cumin
- Salt and pepper to taste
- 5 oz shredded cheddar and mozzarella cheese
- 0.35 oz chopped fresh cilantro
Instructions
- Heat olive oil in a frying pan over medium heat; sauté diced onion and red pepper for 5 to 6 minutes.
- Add minced garlic and cook for 1 to 2 minutes until fragrant.
- Stir in white beans, buffalo sauce, sour cream, smoked paprika, cayenne, oregano, cumin, salt, and pepper.
- Warm the sauce while crushing ⅓ to ½ of the white beans with a wooden spoon to thicken.
- Lightly wet each tortilla in the mixture, then spoon the bean mixture onto half of each tortilla.
- Top with shredded cheese, fold the tortillas, and fry for 2 minutes on each side until golden and crispy.
- Sprinkle chopped cilantro over the tacos before serving with extra sour cream for dipping.
Notes
- Press tacos gently with a spatula while frying for extra crispiness.
- Adjust cayenne pepper and add jalapenos to control heat level.
- Make vegan by using plant-based cheese and sour cream alternatives.
- Prepare the bean mixture ahead; refrigerate up to 3 days and assemble tacos fresh before frying.
