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White Bean Buffalo Tacos with Cilantro Sauce Recipe

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  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 tacos
  • Category: Main Course
  • Method: Frying
  • Cuisine: American
  • Diet: Vegan

Description

These White Bean Buffalo Tacos are a flavorful and hearty vegan meal featuring a spicy, creamy buffalo bean filling wrapped in warm tortillas. The tacos are enhanced with a zesty cilantro sauce and complemented by fresh toppings like romaine, cilantro, and lime wedges. Perfect for a quick stovetop dinner that blends bold buffalo sauce with smoky spices and creamy white beans.

Ingredients

For the Tacos

  • 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 preferred)
  • Romaine lettuce, for serving
  • Cilantro leaves, for serving
  • Lime wedges, for serving

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 mayo
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried chives
  • Salt, to taste

Instructions

  1. Prepare the Cilantro Sauce: Add all of the 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. Taste and adjust seasonings as needed. Set the sauce aside to allow flavors to marry.
  2. Cook the Bean Filling: Heat 1 tablespoon of oil in a skillet over medium heat. Add the diced onion, poblano pepper, smoked paprika, garlic powder, cumin, and pepper. Cook for a couple of minutes, stirring frequently until the vegetables soften and the spices become fragrant.
  3. Add Beans and Sauces: Stir in the rinsed white beans, salsa verde, and buffalo sauce. Combine thoroughly, then reduce heat and simmer for about 5 minutes to allow the flavors to meld. Gently mash some of the beans with the back of a spoon to create a creamy, chunky texture. Remove from heat.
  4. Assemble the Tacos: Spoon the warm white bean buffalo mixture evenly onto each tortilla. Fold the tortillas to close the tacos.
  5. Fry the Tacos: Heat a little additional oil in a clean skillet over medium heat. Working in batches, fry each taco, turning carefully, until browned and crispy on both sides. This step ensures a crunchy exterior to complement the creamy filling.
  6. Serve: Serve the fried tacos hot, accompanied by the prepared cilantro sauce and optional toppings such as romaine lettuce, fresh cilantro, and lime wedges for squeezing over each taco.

Notes

  • You can use either flour or corn tortillas, but flour tortillas tend to hold up better during frying.
  • If you prefer less heat, reduce the amount of buffalo sauce or jalapeño in the cilantro sauce.
  • The cilantro sauce can be made ahead and stored in the refrigerator for up to 3 days.
  • Use non-dairy yogurt or vegan mayo to keep this recipe vegan.
  • Frying the tacos gives them a crispy texture, but you can skip this step for a softer taco experience.
  • Feel free to add toppings like diced avocado, shredded vegan cheese, or pickled onions for extra flavor.

Find it online: https://dishmelt.com/white-bean-buffalo-tacos-with-cilantro-sauce-recipe/