Dinner

Buffalo White Bean Tacos Recipe

Name: Buffalo White Bean Tacos Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Fusion
Ingredients: 4 flour tacos; 1 tablespoon olive oil; 1 small red onion, diced; 2 garlic cloves, minced; 1 small red pepper, diced; 400g canned white beans, drained and rinsed; 90 ml buffalo hot sauce; 100 g sour cream; 1 teaspoon smoked paprika; 0.5 teaspoon cayenne pepper; 0.5 teaspoon dried oregano; 0.5 teaspoon cumin; Salt and pepper to taste; 150 g shredded cheddar and mozzarella cheese; 10 g cilantro, chopped finely

ByLila Prescott September 14, 2026September 14, 2026

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Introduction

These Buffalo White Bean Tacos offer a quick and flavorful meal that’s perfect for busy weeknights. With a spicy buffalo sauce paired with creamy white beans, this vegetarian twist on street tacos is both satisfying and delicious. Ready in under 20 minutes, they make a great budget-friendly dinner option.

The image shows two shrimp tacos on a white plate with a white marbled surface beneath. Each taco has a soft, slightly toasted tortilla with brown spots and a light golden color. The bottom layer of the tacos is filled with cooked shrimp in a reddish sauce, giving a chunky texture and bright orange-red color. On top of the shrimp is a thick layer of creamy white sauce, dotted with some red seasoning. Fresh green chopped cilantro is sprinkled over the sauce for a fresh contrast. One taco is folded over, partly covering the open taco next to it, showing the shrimp and sauce layers inside. The overall look is warm and inviting with a mix of soft and fresh textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 flour tacos
1 tablespoon olive oil

1 small red onion, diced
2 garlic cloves, minced

1 small red pepper, diced
400g canned white beans, drained and rinsed

90 ml buffalo hot sauce
100 g sour cream
1 teaspoon smoked paprika

0.5 teaspoon cayenne pepper
0.5 teaspoon dried oregano
0.5 teaspoon cumin

Salt and pepper to taste
150 g shredded cheddar and mozzarella cheese
10 g cilantro, chopped finely

Instructions

Step 1: Heat olive oil in a skillet over medium heat.
Step 2: Add the diced red onion and red pepper, sautéing until softened.
Step 3: Stir in minced garlic and cook for another minute until fragrant.

Step 4: Add the white beans, smoked paprika, cayenne, oregano, and cumin; stir well to combine.
Step 5: Pour in the buffalo hot sauce and cook for 5 minutes until the beans are well coated and heated through.
Step 6: Stir in the sour cream until the mixture is creamy and uniform.

Step 7: Warm the flour tacos in a dry pan or microwave.
Step 8: Spoon the bean mixture onto each taco shell.
Step 9: Top generously with shredded cheddar and mozzarella cheese and garnish with fresh cilantro.

Tips & Variations

You can swap the white beans for cannellini or navy beans for a similar texture and flavor.
For added crunch and freshness, serve with shredded lettuce or sliced avocado.
If you prefer less heat, reduce the amount of cayenne pepper and buffalo sauce.

Storage

Store leftover taco filling in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave before assembling tacos. Keep taco shells separate to maintain crispness and warm them fresh when ready to serve.