Ingredients
For the Filling
- 1 Tbsp olive oil (15 mL)
- ½ medium yellow onion, diced
- 2 cloves garlic, minced
- ½ tsp smoked paprika
- ½ tsp ground 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)
For the Tacos
- 8 small corn tortillas
- 2 to 4 Tbsp oil for cooking (such as vegetable or avocado oil)
Instructions
- Prepare the Flavor Base: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced yellow onion and minced garlic, cooking until the onion is soft and fragrant, about 4 minutes. Stir in smoked paprika, cumin, ground coriander, black pepper, and salt, cooking for an additional 1 minute to build the aromatic base.
- Mash the Beans: Add the drained cannellini beans and buffalo sauce to the skillet. Using a potato masher or fork, roughly mash the beans carefully to avoid damaging nonstick pans. Once mashed, transfer the mixture to a bowl and set aside. Rinse and clean the skillet to prepare for frying.
- Warm the Tortillas and Assemble: Wrap the corn tortillas in a damp paper towel and microwave for 45 seconds to make them flexible. Spoon the buffalo bean mixture evenly onto each tortilla, folding them gently in half.
- Cook the Tacos: Lightly coat the cleaned skillet with 2 to 4 tablespoons of oil. Working in batches if necessary, cook the assembled tacos over medium heat until golden brown and crispy on both sides, about 2-3 minutes per side.
- Serve: Serve the crispy buffalo white bean tacos warm with 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 a pinch of salt.
- Use a sturdy nonstick or cast iron skillet to achieve the best crispiness without sticking.
- Adjust the amount of buffalo sauce to control the spice level according to your preference.
- The beans can be substituted with white kidney beans or great northern beans if cannellini are unavailable.
- These tacos freeze well; simply cool completely before wrapping and freezing.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Vegan Taco
- Method: Frying
- Cuisine: American
- Diet: Vegan
