Buffalo white bean tacos (Recipe for Printing)
Perfect for cozy evenings, these buffalo white bean tacos combine spicy hot sauce, creamy sour cream, and melted cheese in warm flour tortillas. Save & click.
# What You Need:
→ Taco Shells
01 -
4 flour tortillas
→ Vegetables & Aromatics
02 -
1 tablespoon olive oil
03 -
1 small red onion, diced
04 -
2 garlic cloves, minced
05 -
1 small red bell pepper, diced
→ Beans & Sauces
06 -
1 can (14 oz) white beans, drained and rinsed
07 -
6 tablespoons buffalo hot sauce
08 -
1/3 cup sour cream
→ Seasonings
09 -
1 teaspoon smoked paprika
10 -
1 teaspoon cayenne pepper
11 -
1 teaspoon dried oregano
12 -
1 teaspoon ground cumin
13 -
Salt and pepper, to taste
→ Cheese and Herbs
14 -
1 1/4 cups shredded cheddar and mozzarella cheese blend
15 -
1/3 cup fresh cilantro, finely chopped
# How to Make It:
01 -
Warm olive oil in a large skillet over medium heat. Add diced red onion and bell pepper. Sauté for 5 to 6 minutes until softened. Stir in minced garlic and cook for an additional 1 to 2 minutes until fragrant.
02 -
Add drained white beans to the pan along with buffalo hot sauce, smoked paprika, cayenne pepper, oregano, and cumin. Season with salt and pepper, then stir to combine.
03 -
Cook the bean mixture for 4 to 5 minutes, allowing flavors to meld. With a wooden spoon, mash about one-third to one-half of the beans, creating a creamy consistency.
04 -
Lay each flour tortilla briefly over the warm bean mixture to coat lightly with sauce, enhancing their flavor and pliability.
05 -
Spoon the hot buffalo bean mixture onto one half of each tortilla. Top liberally with shredded cheddar and mozzarella cheese blend.
06 -
Drizzle with sour cream and sprinkle with chopped cilantro. Serve immediately while warm.
# Extra Tips:
01 -
Crushing some of the white beans thickens the filling for optimal taco texture.
02 -
Warm tortillas on the skillet for a few seconds to make them extra pliable.