These Crispy Buffalo White Bean Tacos are a must-try for anyone craving a fast, flavorful weeknight meal. Packed with creamy white beans, a tangy buffalo sauce, and perfectly melty cheese, they deliver a punch of flavor in every bite. The crispy taco shell adds an irresistible texture, making these tacos a hit for both family dinners and casual gatherings.
I’ve made these countless times because they’re not only quick—ready in just 20 minutes—but also incredibly satisfying. The white beans act as the perfect base, absorbing the bold buffalo flavor while providing a rich, creamy filling that doesn’t fall apart. With just a few simple ingredients, you can enjoy a restaurant-style taco experience right in your own kitchen.
These tacos are naturally vegetarian but can easily be made vegan by swapping regular cheese and sour cream for plant-based alternatives. Serve them hot with extra sour cream for dipping, or pair them with a simple salad for a full meal. If you love exploring vegetarian tacos, also check out baked black bean tacos or spicy chipotle lentil tacos.
Ingredient Highlights
- Flour or corn tortillas – Soft enough to fold but sturdy enough to crisp up in the pan. Corn tortillas work well for a gluten-free option.
- White beans – Cannellini or butter beans are ideal for their creamy texture. When partially mashed, they hold the sauce perfectly.
- Buffalo hot sauce – Gives the tacos that classic tangy heat. Choose your favorite brand, with Frank’s RedHot being a popular option.
- Sour cream – Balances the spice and adds creaminess. Greek yogurt or a vegan alternative works too.
- Cheese – A mix of cheddar for sharpness and mozzarella for gooey melt. Vegan cheese can be substituted.
- Red onion & red bell pepper – Add natural sweetness and crunch to the filling.
- Seasonings – Smoked paprika, cayenne, cumin, and oregano add depth, warmth, and a subtle herbal note.
- Fresh cilantro – Sprinkled on top for a fresh, cooling finish against the spicy filling.
How to Prepare Crispy Buffalo White Bean Tacos
1. Sauté the Vegetables
Start by heating olive oil in a frying pan over medium heat. Add the diced red onion and red pepper and sauté until softened, about 5–6 minutes. Stir in minced garlic and cook for an additional 1–2 minutes until fragrant.
2. Make the Bean Filling
Add the drained white beans to the pan along with the buffalo sauce, sour cream, smoked paprika, cayenne, oregano, cumin, salt, and pepper. Stir well to combine, ensuring each bean is coated in the flavorful sauce.
3. Mash for Texture
Once the mixture is heated through, lightly mash about one-third to one-half of the beans using a wooden spoon. This creates a creamy consistency while leaving some beans whole for texture.
4. Prepare the Tacos
Lay each tortilla across the pan briefly so it picks up a touch of sauce—this adds extra flavor to the shell. Spoon the bean mixture onto one half of the tortilla, then sprinkle with the cheese blend.
5. Crisp the Tacos
Fold the tortilla over and cook for 2 minutes on each side until golden brown and crispy, with the cheese melted inside. Press gently with a spatula to ensure even contact with the pan for maximum crispiness.
6. Garnish and Serve
Top with freshly chopped cilantro and serve immediately with extra sour cream or a vegan alternative for dipping.
Chef’s Tips for Perfect Tacos
- Crispier tacos: Press the folded tortilla gently while frying to make sure it crisps evenly.
- Adjust the heat: Modify the cayenne or buffalo sauce according to your spice tolerance. For an extra kick, add diced jalapeños.
- Vegan swaps: Replace the cheese and sour cream with plant-based versions for a fully vegan taco.
- Meal prep friendly: The bean mixture can be made ahead of time and stored in the fridge for up to 3 days. Assemble and fry tacos fresh before serving.
Storage & Reheating
- Fridge: Store the filling in an airtight container for up to 3 days.
- Freezer: The filling freezes well for up to 1 month, but assembled tacos are best made fresh.
- Reheating: Warm the filling on the stovetop and assemble tacos right before serving for the best texture.
Common Questions
Can I use a different type of bean?
Yes, chickpeas or black beans are great alternatives, but white beans provide the creamiest texture.
Do I have to mash the beans?
Not required, but mashing some beans makes the filling thicker and helps it stick inside the taco.
Which buffalo sauce is best?
Classic buffalo hot sauces like Frank’s RedHot work perfectly, but any tangy sauce you enjoy is suitable.
Crispy Buffalo White Bean Tacos: A Spicy Vegetarian Delight
- Total Time: 20 min
Ingredients
4 flour tortillas (or corn tortillas for gluten-free)
1 tbsp olive oil
1 small red onion, diced
1 small red bell pepper, diced
2 garlic cloves, minced
1 x 400g can white beans, drained and rinsed
90ml buffalo hot sauce
100g sour cream (or vegan alternative)
1 tsp smoked paprika
½ tsp cayenne pepper
½ tsp dried oregano
½ tsp cumin
Salt and black pepper, to taste
150g shredded cheddar & mozzarella mix (or vegan cheese)
10g fresh cilantro, finely chopped
Instructions
-
Sauté the vegetables:
Heat olive oil in a frying pan over medium heat. Add the diced onion and red bell pepper and cook for 5–6 minutes until softened. Add minced garlic and cook for 1–2 minutes more until fragrant. -
Make the filling:
Stir in the white beans, buffalo sauce, sour cream, smoked paprika, cayenne, oregano, cumin, salt, and pepper. Mix well to coat the beans evenly. -
Mash for texture:
Use a wooden spoon to lightly mash ⅓–½ of the beans. This thickens the filling while keeping some beans whole for a nice texture. -
Prepare the tacos:
Lay each tortilla briefly on top of the filling to absorb some sauce. Spoon the bean mixture onto one half of each tortilla and sprinkle with cheese. -
Crisp the tacos:
Fold the tortillas over and fry 2 minutes per side until golden brown and crispy, with the cheese melted inside. Press gently with a spatula for even contact with the pan. -
Garnish and serve:
Sprinkle with chopped cilantro and serve immediately with extra sour cream or a vegan alternative.
Notes
- Crispier tacos: Press gently while frying to maximize crunch.
- Adjust spice level: Reduce or increase cayenne or add diced jalapeños depending on your tolerance.
- Vegan option: Swap cheese and sour cream with plant-based alternatives.
- Meal prep tip: Make the bean filling ahead of time and store in the fridge for up to 3 days. Assemble and fry tacos fresh.
- Prep Time: 10 min
- Cook Time: 10 min
