Go Back
–+ servings
Crispy Buffalo White Bean Tacos

Crispy Buffalo White Bean Tacos for a Flavorful Twist

Make crispy buffalo white bean tacos for a spicy, comforting meal packed with protein and fiber.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Lunch
Cuisine: American, Gluten-Free, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive Oil Feel free to swap with avocado oil.
  • 1 medium Yellow Onion Any onion will do, but yellow gives the sweetest flavor.
  • 3 cloves Garlic Fresh minced garlic creates a robust flavor.
  • 1 teaspoon Smoked Paprika Adjust quantity based on your heat preference.
  • 1 teaspoon Cumin A little goes a long way in this recipe.
  • 1 teaspoon Ground Coriander Seeds Can be substituted with ground coriander.
  • 1 teaspoon Black Pepper Freshly ground is best for maximum flavor.
  • 1 teaspoon Salt Sea salt or kosher salt works beautifully.
  • 2 cans Cannellini Beans (drained) Great Northern beans are a good alternative.
  • ½ cup Buffalo Sauce Feel free to adjust based on your spice tolerance.
For the Tacos
  • 8 small Corn Tortillas Gluten-free and perfect for wrapping.
  • 2 tablespoons Oil (for cooking) Vegetable oil can be used as a substitute.

Equipment

  • Skillet
  • Microwave
  • fork or potato masher
  • spatula
  • airtight container

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves, sautéing for about 4 minutes until translucent.
  2. Stir in 1 teaspoon each of smoked paprika, cumin, ground coriander, and a pinch of salt. Cook for an additional minute.
  3. Add 2 cans of drained cannellini beans and ½ cup of buffalo sauce to the skillet. Mash together for a chunky filling.
  4. Cook for another 3-5 minutes until the mixture is hot and slightly thickened.
  5. Wrap corn tortillas in a damp paper towel and microwave for about 45 seconds until soft.
  6. Spoon a portion of the filling onto each tortilla, folding them to create taco shapes.
  7. In the same skillet, add more oil and heat over medium-high. Fry the assembled tacos for about 3-4 minutes per side until golden brown and crispy.
  8. Remove from the skillet and place on a paper towel-lined plate to absorb excess oil.
  9. Serve warm with optional toppings such as salsa, guacamole, or zesty cilantro sauce.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 35gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 500mgPotassium: 400mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 60mgIron: 2mg

Notes

For best results, assemble and cook the tacos fresh. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!