Buffalo White Bean Tacos
Spicy and creamy buffalo white bean tacos offer a flavorful vegetarian meal, combining tender beans, bold buffalo sauce, and melted cheeses in crispy flour tortillas.
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.