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Buffalo White Bean Tacos Recipe

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4 from 6 reviews

These Buffalo White Bean Tacos are a flavorful, vegetarian twist on classic buffalo wings, combining creamy white beans with a tangy buffalo sauce, aromatic spices, and melty cheese, all sandwiched in crispy flour tacos. Perfect for a quick 20-minute meal that packs a spicy punch and satisfying texture.

Ingredients

Taco Ingredients

  • 4 flour tacos
  • 150 g shredded cheddar and mozzarella cheese
  • 10 g cilantro (chopped finely)

White Bean Mixture

  • 1 tbsp olive oil
  • 1 small red onion (diced)
  • 2 garlic cloves (minced)
  • 1 small red pepper (diced)
  • 1 x 400g canned white beans (drained and rinsed)
  • 90 ml buffalo hot sauce
  • 100 g sour cream
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 0.5 tsp dried oregano
  • 0.5 tsp cumin
  • Salt and pepper to taste

Instructions

  1. Sauté Aromatics: Heat the olive oil in a frying pan over medium heat. Add the diced red onion and diced red pepper, sautéing for 5-6 minutes until softened. Then add the minced garlic and cook for an additional 1-2 minutes to release its fragrance.
  2. Add Beans and Sauce: Stir in the drained white beans, buffalo hot sauce, and sour cream. Season with smoked paprika, cayenne pepper, dried oregano, cumin, salt, and pepper, mixing well to combine all the flavors.
  3. Thicken the Sauce: As the mixture warms through, use a wooden spoon to gently mash about one-third to one-half of the white beans. This will create a thicker, creamier sauce that clings perfectly to the tacos.
  4. Assemble Tacos: Lay each flour taco over the warm white bean mixture briefly to absorb some sauce. Then, fold each taco and spoon the white bean filling onto half of each taco. Sprinkle a generous amount of shredded cheddar and mozzarella cheese over the filling.
  5. Fry Tacos: Fry the assembled tacos in the same pan for about 2 minutes on each side, or until the tacos are golden brown and crispy and the cheese has melted inside.
  6. Serve and Garnish: Scatter the chopped cilantro over the crispy tacos before serving. Offer extra sour cream on the side for dipping as desired.

Notes

  • For a spicier taco, increase the amount of buffalo hot sauce or cayenne pepper to taste.
  • You can substitute flour tacos with corn tortillas for a gluten-free option, but the texture and crispiness may vary.
  • Use a non-stick pan to prevent tacos from sticking while frying.
  • Leftover white bean mixture can be stored in the refrigerator for up to 3 days and reheated before assembling.
  • For a dairy-free version, replace cheese and sour cream with vegan alternatives.

Find it online: https://simpleplatter.com/buffalo-white-bean-tacos-recipe/