Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

White Bean Buffalo Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 14 reviews

These White Bean Buffalo Tacos are a deliciously spicy and creamy vegan twist on classic buffalo-style tacos. Tender white beans simmered in a flavorful blend of buffalo sauce and salsa verde are nestled in warm tortillas, then pan-fried until crispy. Served with a zesty cilantro jalapeño sauce, romaine, and lime wedges, these tacos are perfect for a satisfying plant-based meal with a kick.

  • Total Time: 30 minutes
  • Yield: 8 tacos

Ingredients

Main Ingredients

  • 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 flour tortillas
  • Romaine lettuce, for serving
  • Cilantro, for serving
  • Lime wedges, for serving

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 the mixture is smooth and creamy. Taste and adjust seasoning as needed, then set aside for serving.
  2. Cook the White 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 few minutes, stirring frequently, until the vegetables soften. Add the drained and rinsed white beans, salsa verde, and buffalo sauce. Stir well to combine, 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 slightly chunky texture. Remove the skillet from heat.
  3. Assemble the Tacos: Place a generous spoonful of the white bean mixture onto each flour tortilla. Fold the tortillas to enclose the filling, forming tacos.
  4. Fry the Tacos: Heat a small amount of oil in a clean skillet over medium heat. In batches, fry each taco until the outside is browned and crispy on both sides, about 2-3 minutes per side. Adjust the heat as needed to avoid burning.
  5. Serve: Serve the crispy white bean buffalo tacos hot, topped with romaine lettuce, fresh cilantro, a squeeze of lime, and a dollop of the creamy cilantro sauce on the side. Enjoy immediately for the best flavor and texture.

Notes

  • Use flour tortillas for easier folding and frying, but corn tortillas can also be used if preferred.
  • For a spicier sauce, add more buffalo sauce or jalapeño to the cilantro sauce.
  • The cilantro sauce can be prepared a day in advance and refrigerated to enhance flavors.
  • When frying tacos, work in batches to maintain even cooking and crispness.
  • Leftover filling can be stored in the refrigerator for up to 3 days and reheated gently before assembling tacos.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Tex-Mex
  • Diet: Vegan

Find it online: https://recipeteach.com/white-bean-buffalo-tacos-recipe/