Buffalo White Bean Tacos Recipe

Introduction

These Buffalo White Bean Tacos offer a deliciously spicy twist on a classic favorite. Packed with creamy white beans, zesty buffalo sauce, and melty cheese, they’re a satisfying meat-free meal that’s easy to prepare. Perfect for a quick weeknight dinner or a flavorful snack.

Ingredients

• 4 flour tacos
• 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
• 90ml buffalo hot sauce
• 100g 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
• 150g shredded cheddar and mozzarella cheese
• 10g cilantro, chopped finely

Instructions

1. Step 1: Heat the olive oil in a frying pan over medium heat. Add the diced red onion and diced red pepper, sautéing for 5 to 6 minutes until softened. Add the minced garlic and cook for another 1 to 2 minutes.
2. Step 2: Stir in the white beans, buffalo hot sauce, sour cream, smoked paprika, cayenne pepper, dried oregano, cumin, salt, and pepper. Combine well and let the sauce warm through.
3. Step 3: Use a wooden spoon to gently crush about half of the white beans in the mixture to create a thicker sauce with some texture.
4. Step 4: Lay each flour taco flat across the pan to lightly soak with the sauce. Then, spoon the white bean mixture onto one half of each taco and sprinkle the shredded cheese over the filling.
5. Step 5: Fold the tacos in half and fry them for about 2 minutes on each side until golden, crispy, and the cheese has melted. Remove from the pan and sprinkle with chopped cilantro.
6. Step 6: Serve the tacos warm with extra sour cream on the side for dipping.

Tips & Variations

• For extra heat, add more cayenne pepper or drizzle additional buffalo sauce before serving.
• Use gluten-free tortillas to make this recipe suitable for gluten sensitivities.
• Add diced avocado or sliced jalapeños for extra creaminess or kick.
• Try swapping the white beans for chickpeas or black beans as a tasty variation.

Storage

Store leftover tacos in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a pan over medium heat to retain crispiness or microwave covered with a damp paper towel until heated through. Avoid storing assembled tacos for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the white bean filling a day in advance and keep it refrigerated. Reheat it gently before assembling the tacos.

What if I don’t have buffalo hot sauce?

You can substitute with any hot sauce you like or mix hot sauce with a bit of melted butter to mimic the buffalo flavor.

Buffalo White Bean Tacos Recipe

Print Recipe

★★★★★

5 from 142 reviews

These Buffalo White Bean Tacos are a flavorful and spicy vegetarian twist on classic buffalo wings. Made with protein-packed white beans simmered in a tangy buffalo hot sauce and creamy sour cream mixture, tossed with smoky spices and topped with melty cheese, these tacos are crispy, hearty, and perfect for a quick weeknight meal or game day snack.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 tacos 1x
• Category: Main Course
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Taco Base

• 4 flour tacos

Sautéed Vegetables

• 1 tbsp olive oil
• 1 small red onion, diced
• 1 small red pepper, diced
• 2 garlic cloves, minced

Buffalo Bean Mixture

• 1 x 400g canned white beans, drained and rinsed
• 90ml buffalo hot sauce
• 100g 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

Toppings

• 150g shredded cheddar and mozzarella cheese
• 10g cilantro, chopped finely

Instructions

1. Sauté Vegetables: Heat the olive oil in a frying pan over medium heat. Add the diced red onion and diced red pepper and sauté for 5 to 6 minutes until softened and fragrant. Then add the minced garlic and cook for another 1 to 2 minutes to release its aroma without burning.
2. Combine Beans and Sauce: Add the drained and rinsed white beans, buffalo hot sauce, sour cream, smoked paprika, cayenne pepper, dried oregano, cumin, salt, and pepper to the pan. Stir everything together thoroughly to coat the beans and vegetables evenly.
3. Simmer and Mash Beans: Warm the sauce and bean mixture on medium heat. Using a wooden spoon, gently crush about half of the white beans in the pan to create a thicker, creamier texture while leaving some beans whole for bite.
4. Prepare Tacos: Lay each flour taco across the pan briefly to get them slightly wet and pliable from the sauce. Then add the buffalo white bean mixture to half of each taco, topping generously with the shredded cheddar and mozzarella cheese.
5. Fry Tacos: Fry the tacos in the pan for about 2 minutes on each side over medium heat, or until the tortillas are golden and crispy and the cheese inside has melted.
6. Serve: Remove tacos from the pan and sprinkle with chopped cilantro. Serve immediately with extra sour cream on the side for dipping.

Notes

• To make these tacos gluten-free, substitute the flour tortillas with corn or gluten-free tortillas.
• Adjust the level of heat by varying the amount of buffalo sauce or cayenne pepper.
• For a vegan option, replace sour cream and cheese with plant-based alternatives.
• White beans provide a good source of protein and fiber, making this meal filling and nutritious.
• These tacos are best served fresh and crispy, but leftover filling can be refrigerated for up to 2 days.

Keywords: buffalo tacos, white bean tacos, vegetarian tacos, spicy bean tacos, easy taco recipe, buffalo sauce, weeknight dinner, game day food