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Two crispy tacos filled with shredded chicken, served with green sauce on the side, are placed on a white plate on a red surface.
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5 from 18 ratings

Crispy Buffalo White Bean Tacos (Vegan)

Quick, protein-packed, and flavorful, these buffalo white bean tacos make the perfect late-night snack or satisfying lunch.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Dishes
Cuisine: Mexican
Diet: Diabetic, Gluten Free, Halal, Hindu, Low Lactose, Vegan, Vegetarian
Keyword: black bean tacos, buffalo tacos, white bean tacos
Servings: 8 tacos
Author: Sarah Bond

Ingredients

  • 1 Tbsp olive oil 15 mL
  • ½ medium yellow onion diced
  • 2 cloves garlic minced
  • ½ tsp each smoked paprika, cumin, ground coriander seeds, black pepper
  • ¼ tsp salt
  • 2 13-oz cans cannellini beans drained, 370 g cans
  • ½ cup buffalo sauce 120 g
  • 8 small corn tortillas
  • For cooking: 2 to 4 Tbsp oil

Instructions

  • Flavor Base: Heat 1 Tbsp olive oil over medium heat in a large skillet. Add ½ medium yellow onion (diced) and 2 cloves garlic (minced). Cook until 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 and cook for 1 more minute.
    Chopped onions and spices sautéing in a black pan with a wooden spatula, set on an orange-tiled surface.
  • Mash: Add in 2 13-oz cans cannellini beans (drained) and ½ cup buffalo sauce. Use a potato masher or fork to roughly smash the beans (be careful not to scratch your pan if using nonstick). Scoop the bean mixture out of the pan into a bowl and set aside. Rinse the pan clean, then return the pan to the stove.
    White beans in tomato sauce being mashed with a potato masher in a black skillet, with chopped onions visible around the edges.
  • Assemble: Wrap 8 small corn tortillas in a damp paper towel and microwave for 45 seconds to make them pliable. Spoon the buffalo bean mixture evenly into each of the tortillas and gently fold each in half.
    Working in batches, lightly coat the skillet with oil and cook the tacos over medium heat until crispy on both sides.
    Four golden, folded tacos are arranged in a nonstick skillet on a red tiled surface.
  • Serve: Serve warm with salsa, guacamole, or cilantro sauce (recipe in notes).
    A folded, golden corn tortilla filled with shrimp, served with a green sauce on a white plate—an elegant twist on Buffalo White Bean Tacos.

Video

Notes

To make the cilantro sauce (in the photos and video), blend 1 cup cilantro (stems removed), ½ cup plain yogurt, ¼ cup red wine vinegar, ¼ cup extra-virgin olive oil, 2 tsp mustard, 2 cloves garlic, and ½ tsp each smoked paprika, cumin, and black pepper on high until smooth.
Storage: You can either keep leftovers in the fridge for up to 3 days or freeze them for 3 months in an airtight container. Reheat them in a pan on the stovetop, in the oven, or in the air fryer.

Nutrition

Serving: 1taco | Calories: 211kcal | Carbohydrates: 32.4g | Protein: 8.9g | Fat: 6.2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 766mg | Potassium: 305mg | Fiber: 9.3g | Sugar: 1.9g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg
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