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Buffalo White Bean Tacos

Buffalo White Bean Tacos: Creamy, Spicy Delight in Minutes

These Buffalo White Bean Tacos are a quick, vegetarian dish that’s creamy, spicy, and perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tacos
  • 8 tacos Flour Tacos Corn tortillas work for a gluten-free option.
  • 2 tablespoons Olive Oil Avocado oil or neutral oils can be used instead.
For the Filling
  • 1 cup Red Onion, diced Yellow onion or shallots can be substituted.
  • 2 cloves Garlic, minced Garlic powder serves as a suitable alternative.
  • 1 cup Red Pepper, chopped Feel free to swap with any other bell pepper.
  • 1 can Canned White Beans, drained and rinsed Chickpeas or black beans are great swaps.
  • 1/2 cup Buffalo Hot Sauce Any tangy hot sauce can work as an alternative.
  • 1/2 cup Sour Cream Use dairy-free sour cream for a vegan option.
  • 1 teaspoon Smoked Paprika Regular paprika is a fine substitute.
  • 1/2 teaspoon Cayenne Pepper Adjust to spice preference or omit for less heat.
  • 1 teaspoon Dried Oregano Italian seasoning can be used instead.
  • 1 teaspoon Cumin Can be omitted if necessary.
  • to taste Salt Essential for enhancing flavor.
  • to taste Pepper Essential for enhancing flavor.
For the Cheese and Garnish
  • 1 cup Cheddar Cheese, shredded Can use vegan cheese for dairy-free option.
  • 1 cup Mozzarella Cheese, shredded Can use vegan cheese for dairy-free option.
  • 1/4 cup Cilantro, chopped Parsley can replace if cilantro isn’t your favorite.

Equipment

  • Frying pan
  • Spoon
  • Paper Towels

Method
 

Step-by-Step Instructions
  1. In a large frying pan, heat olive oil over medium heat. Add diced red onion and chopped red pepper, sauté for about 5-6 minutes until softened.
  2. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
  3. Next, add drained and rinsed white beans, buffalo hot sauce, sour cream, smoked paprika, cayenne pepper, dried oregano, and cumin. Stir until well combined and heated through for about 3 minutes.
  4. Mash about one-third to half of the white beans in the mixture for a creamy texture.
  5. Prepare flour tacos by spooning the creamy bean mixture into each taco, topping with shredded cheeses.
  6. Heat additional olive oil in the frying pan over medium-high heat. Fold each taco and fry for about 2 minutes on each side until golden brown and crispy.
  7. Displace tacos to paper towel-lined plate to absorb excess oil. Serve hot, garnished with chopped cilantro and extra sour cream on the side.

Nutrition

Serving: 1tacoCalories: 450kcalCarbohydrates: 35gProtein: 12gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 900mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 10IUVitamin C: 30mgCalcium: 20mgIron: 15mg

Notes

Feel free to customize the heat and toppings to suit your taste preferences.

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