Introduction

Crispy Buffalo White Bean Tacos are a flavorful and satisfying vegetarian option that brings a spicy twist to a classic taco. These tacos combine tender cannellini beans in a zesty buffalo sauce, crisped up on the skillet for a delightful texture. Perfect for a quick weeknight meal or casual gathering.

The image shows a close-up of two golden, crispy corn tortillas folded in half and filled with an orange-colored mixture that looks like cooked beans or lentils with small pieces of onion, placed on a white plate. One tortilla is fully visible on top, slightly shiny with oil, and the other is partially visible underneath. On the left side of the plate, there is a dollop of thick green sauce with a smooth texture. Below the plate, there is a white platter lined with white parchment paper, holding several more folded, filled tortillas with the same orange filling peeking out, and small bits of green herbs sprinkled sparsely on top. The background features a white marbled texture with a hint of red from the tiled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tbsp olive oil (15 mL)

½ medium yellow onion, diced

2 cloves garlic, minced

½ tsp smoked paprika

½ tsp cumin

½ tsp ground coriander seeds

½ tsp black pepper

¼ tsp salt

2 (13-oz) cans cannellini beans, drained (370 g cans)

½ cup buffalo sauce (120 g)

8 small corn tortillas

2 to 4 Tbsp oil for cooking

Instructions

Step 1: Heat 1 tablespoon of olive oil over medium heat in a large skillet. Add the diced onion and minced garlic, cooking until the onion becomes soft and fragrant, about 4 minutes. Stir in smoked paprika, cumin, ground coriander, black pepper, and salt, cooking for an additional minute.

Step 2: Add the drained cannellini beans and buffalo sauce to the skillet. Use a potato masher or fork to roughly mash the beans, being careful not to scratch the pan if it’s nonstick. Scoop the bean mixture into a bowl and set aside. Rinse the skillet clean and return it to the stove.

Step 3: Wrap the corn tortillas in a damp paper towel and microwave for 45 seconds to make them pliable. Spoon the buffalo bean mixture evenly onto each tortilla and fold them gently in half.

Step 4: Heat 2 to 4 tablespoons of oil in the skillet over medium heat. Working in batches, cook the folded tacos until crispy and golden on both sides. Remove and drain on paper towels if desired.

Step 5: Serve the tacos warm with your choice of salsa, guacamole, or cilantro sauce for extra flavor.

Tips & Variations

For a milder version, reduce the buffalo sauce or substitute with your favorite hot sauce blend.

Try adding shredded lettuce or diced tomatoes for fresh crunch.

Use flour tortillas instead of corn if preferred, but adjust cooking time to prevent burning.

Leftover bean mixture can be turned into a spicy bean dip by thinning with a little water or more buffalo sauce.

Storage

Store any leftover buffalo white bean mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before assembling tacos again. Cooked tacos are best enjoyed fresh but can be kept wrapped in foil at room temperature for a few hours. Avoid reheating assembled tacos to maintain crispiness.

FAQs

Can I make these tacos vegan?

Yes, this recipe is naturally vegan as it contains no animal products. Just be sure to check your buffalo sauce ingredients to confirm they are vegan-friendly.

Can I use canned beans other than cannellini?

Absolutely. Great northern beans or navy beans make good substitutes if cannellini aren’t available. Just drain and rinse well before using.