Buffalo White Bean Tacos
Spicy and creamy buffalo white bean tacos, a flavorful vegetarian meal with melted cheese, fresh cilantro, and a crispy fried shell. Perfect for a quick, family-friendly dinner.
Equipment
- 1 frying pan for sautéing and frying tacos
- 1 wooden spoon to mash beans
- 1 spatula to press tacos for crispiness
Ingredients
- 4 flour tacos
- 1 tablespoon olive oil
- 1 small red onion diced
- 2 garlic cloves minced
- 1 small red pepper diced
- 1 14 ounce can white beans, drained and rinsed
- 3 fluid ounces buffalo hot sauce
- 3.5 ounces sour cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 5.5 ounces shredded cheddar and mozzarella cheese
- 10 grams cilantro finely chopped
Instructions
- Heat olive oil in a frying pan over medium heat and sauté diced onion and red pepper for 5-6 minutes.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in white beans, buffalo hot sauce, sour cream, smoked paprika, cayenne pepper, oregano, cumin, salt, and pepper.
- Use a wooden spoon to mash about one-third to one-half of the beans to create a thicker sauce, warming through.
- Lay each flour taco over the mixture briefly to moisten, then add the white bean mixture to half of each taco and top with shredded cheese.
- Fry tacos for 2 minutes on each side until golden and crispy, pressing gently with a spatula for even contact.
- Scatter chopped cilantro over the tacos and serve with additional sour cream for dipping.
Notes
- Press tacos gently during frying for extra crispiness.
- Adjust cayenne pepper or add jalapenos to control spice level.
- Use plant-based cheese and sour cream to make vegan.
- Prepare bean mixture up to 3 days ahead for meal prep convenience.