Description
These Crispy Buffalo White Bean Tacos are a quick, protein-packed vegan meal bursting with smoky and spicy flavors. With tender mashed cannellini beans tossed in buffalo sauce, cooked with aromatic spices, and crisped to perfection in a skillet, these tacos make an ideal satisfying lunch or a delicious late-night snack.
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 13-oz cans cannellini beans, drained (370 g each)
- ½ cup buffalo sauce (120 g)
- 8 small corn tortillas
For Cooking
- 2 to 4 Tbsp oil for frying
Instructions
- Flavor Base: Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the diced ½ medium yellow onion and minced 2 cloves garlic. Cook, stirring occasionally, until the onion is soft and fragrant, about 4 minutes. Stir in ½ tsp each smoked paprika, cumin, ground coriander seeds, black pepper, and ¼ tsp salt, cooking for an additional minute to bloom the spices.
- Mash: Add the drained cannellini beans and ½ cup buffalo sauce to the skillet. Using a potato masher or fork, roughly mash the beans while mixing them with the sauce and spices, being careful not to scratch a nonstick pan. Once combined, scoop the mixture into a bowl and set aside. Rinse the skillet clean and return it to the stove for the next step.
- Assemble: Wrap the 8 small corn tortillas in a damp paper towel and microwave for about 45 seconds until they become pliable and easy to fold. Spoon the buffalo bean mixture evenly onto each tortilla and gently fold each tortilla in half to form tacos.
- Cook Until Crispy: Heat 2 to 4 tablespoons of oil in the skillet over medium heat. Working in batches to avoid overcrowding, lightly coat the skillet before placing the assembled tacos in. Cook the tacos, turning once, until both sides are golden brown and crispy, about 2–3 minutes per side.
- Serve: Serve the crispy buffalo white bean tacos warm, accompanied by your choice of salsa, guacamole, or cilantro sauce for extra flavor.
Notes
- To make a simple cilantro sauce, blend fresh cilantro, lime juice, garlic, olive oil, and salt to taste.
- The tacos can be made gluten-free by ensuring the corn tortillas are certified gluten-free.
- You can adjust the amount of buffalo sauce depending on your preferred spice level.
- Leftover taco filling can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra creaminess, add a dollop of vegan ranch dressing or cashew cream when serving.
