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

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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.

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.