Quick Buffalo White Bean Tacos (Print Version)
Spicy Buffalo white bean tacos offer a quick, flavorful plant-based dinner. Enjoy these easy, satisfying meatless tacos in under 30 minutes.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegan, Vegetarian, Dairy-Free
# Ingredients:
→ The Fiery Filling
01 -
2 (15-ounce) cans cannellini beans, rinsed and drained
02 -
1/2 cup buffalo hot sauce (e.g., Frank's RedHot)
03 -
2 tbsp vegan butter
04 -
1 tsp garlic powder
05 -
1/2 tsp onion powder
06 -
1/2 tsp smoked paprika
07 -
Salt and black pepper to taste
→ Cool & Creamy Drizzle
08 -
1/2 cup plain unsweetened vegan yogurt (e.g., almond or soy-based)
09 -
1 tbsp fresh lime juice
10 -
1/4 tsp garlic powder
11 -
Pinch of salt
→ Fresh Crunch & Wraps
12 -
12 small corn tortillas
13 -
2 stalks celery, thinly sliced
14 -
1 medium carrot, shredded
15 -
1/4 red onion, thinly sliced
16 -
1/4 cup fresh cilantro, chopped
17 -
1 medium avocado, diced
# Instructions:
01 -
Combine 1/2 cup plain unsweetened vegan yogurt, 1 tbsp fresh lime juice, 1/4 tsp garlic powder, and a pinch of salt in a small bowl. Whisk until smooth and creamy. Set aside for your Buffalo White Bean Tacos | Quick Plant-Based Dinner.
02 -
Thinly slice 2 stalks celery and 1/4 red onion. Shred 1 medium carrot. Chop 1/4 cup fresh cilantro. Dice 1 medium avocado. Arrange these fresh ingredients on a platter for easy assembly later.
03 -
In a large skillet over medium heat, melt 2 tbsp vegan butter. Add 2 (15-ounce) cans cannellini beans (rinsed and drained), 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp smoked paprika. Sauté for 3-4 minutes, stirring occasionally.
04 -
Stir in 1/2 cup buffalo hot sauce to the bean mixture. Cook for another 5-7 minutes, stirring occasionally, until the sauce thickens slightly and coats the beans. Season with salt and black pepper to taste for your Buffalo White Bean Tacos | Quick Plant-Based Dinner.
05 -
For a creamier texture and to help the filling stay together, use a potato masher or fork to lightly mash about half of the beans directly in the skillet. Continue to stir until well combined.
06 -
While the filling simmers, warm 12 small corn tortillas. You can do this in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-60 seconds until pliable.
07 -
Fill each warm corn tortilla with the buffalo white bean mixture. Top generously with the prepared celery, shredded carrot, red onion, cilantro, and diced avocado. Drizzle with the creamy vegan yogurt sauce and serve your Buffalo White Bean Tacos | Quick Plant-Based Dinner immediately.
# Notes:
01 -
Adjust the amount of buffalo hot sauce to your preference; for extra heat, add a pinch of cayenne pepper to the bean filling.
02 -
Leftover buffalo bean filling can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or microwave.
03 -
No cannellini beans? Great northern or navy beans work well too. For the drizzle, a vegan ranch dressing can be a quick substitute.
04 -
Serve these tacos with a side of tortilla chips or a simple green salad to complete your quick plant-based dinner.
# Tools You'll Need:
01 -
Large skillet
02 -
Small bowl
03 -
Cutting board
04 -
Knife
05 -
Measuring cups
06 -
Measuring spoons
07 -
Can opener
08 -
Grater
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 15 g
Total Carbohydrate: 66 g
Protein: 16 g