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Crispy Buffalo White Bean Tacos Recipe

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4.3 from 229 reviews

These Crispy Buffalo White Bean Tacos offer a flavorful and hearty vegetarian twist on classic buffalo dishes. Cannellini beans are sautéed with aromatic spices and smothered in spicy buffalo sauce, then mashed and stuffed into corn tortillas that are pan-fried until perfectly crispy. Served warm, these tacos are delicious on their own or complemented with fresh salsa, guacamole, or a tangy cilantro sauce, making for an easy and satisfying meal packed with bold flavors and textures.

Ingredients

Main 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 cans (13 oz each / 370 g each) cannellini beans, drained
  • ½ cup buffalo sauce (120 g)
  • 8 small corn tortillas

For Cooking

  • 2 to 4 Tbsp oil (for frying tacos)

Instructions

  1. Flavor Base: Heat 1 tablespoon of olive oil over medium heat in a large skillet. Add the diced half medium yellow onion and minced garlic cloves. Cook until the onion becomes soft and fragrant, approximately 4 minutes. Then, stir in the smoked paprika, cumin, ground coriander seeds, black pepper, and salt, cooking for an additional minute to release the spices’ aromas.
  2. Mash: Add the drained cannellini beans and buffalo sauce to the skillet. Using a potato masher or fork, roughly mash the beans, ensuring a chunky texture without scratching the pan if it’s nonstick. Scoop the bean mixture into a separate bowl and set aside. Rinse the pan clean and return it to the stove to prepare for frying.
  3. Assemble: Wrap the corn tortillas in a damp paper towel and microwave for 45 seconds to make them soft and pliable. Spoon the buffalo bean mixture evenly onto each tortilla and gently fold them in half, shaping the tacos.
  4. Cook: Lightly coat the skillet with 2 to 4 tablespoons of oil, working in batches if necessary. Cook the folded tacos over medium heat until both sides turn golden brown and crispy, carefully flipping them to avoid spilling the filling.
  5. Serve: Serve the crispy buffalo white bean tacos warm. They pair wonderfully with salsa, guacamole, or a creamy cilantro sauce for added flavor and freshness.

Notes

  • To make the cilantro sauce seen in the photos and video, blend 1 cup of cilantro (stems removed), ½ cup plain yogurt, ¼ cup red wine vinegar, ¼ cup extra-virgin olive oil, 2 teaspoons mustard, 2 cloves garlic, and ½ teaspoon each of smoked paprika, cumin, and black pepper on high until smooth.
  • Storage: Leftover tacos can be refrigerated for up to 3 days or frozen in an airtight container for up to 3 months. Reheat on the stovetop in a pan, in the oven, or using an air fryer for best texture.

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