Description

These White Bean Buffalo Tacos are a flavorful and satisfying plant-based twist on classic buffalo-style dishes. Featuring a spicy white bean filling simmered with smoky spices, poblano peppers, and tangy buffalo sauce, then crisped up in a skillet for a deliciously crunchy taco. Served with a creamy, zesty cilantro sauce made from non-dairy yogurt and fresh ingredients, these tacos make a perfect quick and tasty meal for vegan and vegetarian diets.

Ingredients

For the White Bean Buffalo Filling

1 tablespoon oil plus more for frying
1/2 yellow onion, diced
1 poblano pepper, deseeded and diced
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon pepper
1 (15-ounce) can white beans, drained and rinsed
1/4 cup salsa verde
1/3 cup buffalo sauce
8 taco-sized tortillas (flour tortillas recommended)
Romaine lettuce, cilantro, lime wedges for serving (optional toppings)

For the Cilantro Sauce

1/2 bunch cilantro
1 jalapeño, chopped
2 cloves garlic
1 tablespoon apple cider vinegar
1/2 cup non-dairy yogurt or vegan mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried chives
Salt to taste

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Instructions

Prepare the Cilantro Sauce: Add all cilantro sauce ingredients—cilantro, jalapeño, garlic, apple cider vinegar, non-dairy yogurt or vegan mayo, garlic powder, onion powder, dried chives, and salt—to a food processor. Blend until smooth, then taste and adjust seasoning if needed. Set aside.
Cook the Filling: Heat 1 tablespoon oil in a skillet over medium heat. Add diced onion, poblano pepper, smoked paprika, garlic powder, cumin, and pepper. Cook for a few minutes, stirring frequently, until vegetables soften.
Add Beans and Sauces: Stir in the rinsed white beans, salsa verde, and buffalo sauce. Mix well and let simmer for about 5 minutes, allowing flavors to meld. Gently mash some beans with the back of a spoon for texture. Remove from heat.
Assemble the Tacos: Spoon some of the bean mixture onto each tortilla. Fold the tortillas to enclose the filling.
Fry the Tacos: Heat a small amount of oil in a clean skillet over medium heat. Fry each folded taco until browned and crispy on both sides, working in batches to avoid overcrowding.
Serve: Serve the tacos hot with a drizzle or dollop of the prepared cilantro sauce. Garnish with romaine lettuce, fresh cilantro leaves, and lime wedges as desired.

Notes

Use flour tortillas for the best pliability and frying results, but corn tortillas may also be used if preferred.
Adjust the level of spiciness by choosing a milder or hotter buffalo sauce or adding more or less jalapeño in the cilantro sauce.
Non-dairy yogurt or vegan mayo can be substituted depending on your desired sauce creaminess and flavor.
This recipe is vegan and vegetarian-friendly.
Leftover filling can be refrigerated and reused in wraps or salads.