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Buffalo White Bean Tacos

Savory Buffalo White Bean Tacos in Just 20 Minutes

These Buffalo White Bean Tacos are a quick and spicy delight perfect for lunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 tacos
Course: Lunch
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tacos
  • 8 pieces Flour Tacos Use corn tortillas for a gluten-free option.
  • 2 tablespoons Olive Oil Vegetable or coconut oil can be used as a substitute.
For the Filling
  • 1 medium Red Onion Substitute with yellow onion if needed.
  • 2 cloves Garlic Cloves Pre-minced garlic is a great time-saver.
  • 1 medium Red Pepper Feel free to swap with green bell peppers.
  • 1 can Canned White Beans Chickpeas or black beans make excellent alternatives.
  • 1/2 cup Buffalo Hot Sauce Play with your favorite hot sauce brands.
  • 1/2 cup Sour Cream Use dairy-free sour cream to keep it vegan.
For Seasoning
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Cayenne Adjust according to your spice tolerance.
  • 1 teaspoon Oregano
  • 1 teaspoon Cumin
  • to taste Salt Essential for bringing all the flavors together.
  • to taste Pepper
For Cheese and Garnish
  • 1 cup Shredded Cheddar and Mozzarella Cheese Go for vegan cheese if you prefer dairy-free.
  • 1/4 cup Fresh Cilantro Optional for those who aren't fans of cilantro.

Equipment

  • Frying Pan
  • wooden spoon
  • Airtight container

Method
 

How to Make Buffalo White Bean Tacos
  1. Heat olive oil in a frying pan over medium heat. Add diced red onion and red pepper; cook for 5-6 minutes until softened and fragrant. Stir in minced garlic and sauté for an additional 1-2 minutes.
  2. Add drained white beans, buffalo hot sauce, sour cream, and spices to the pan. Stir well to combine, gently mashing some beans with a wooden spoon to thicken the mixture, and heat through for about 3-4 minutes.
  3. Lightly coat each taco shell in the buffalo sauce. Spoon the creamy filling onto one half of each taco and top generously with shredded cheese, ensuring an even distribution.
  4. Fold the tacos and place them in the hot oil. Fry for 2 minutes on each side until they are golden and crispy, making sure the cheese inside is melted and bubbling.
  5. Carefully place the tacos on a plate and top with fresh cilantro. Serve immediately alongside extra sour cream for dipping, allowing everyone to customize their meal.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 500mgPotassium: 400mgFiber: 7gSugar: 2gVitamin A: 15IUVitamin C: 60mgCalcium: 10mgIron: 8mg

Notes

Optional: Add sliced jalapeños for an extra kick! Store leftover filling in an airtight container for up to two days.

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