Quick Buffalo White Bean Tacos: Plant-Based Dinner (Print Version)
Flavorful Buffalo White Bean Tacos offer a quick, plant-based dinner solution. Spicy buffalo sauce coats hearty white beans in a soft tortilla. Easy weeknight meal!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegan, Vegetarian, Dairy-Free
# Ingredients:
→ Buffalo Bean Core
01 -
2 (15-ounce) cans cannellini beans, rinsed and drained
02 -
1/2 cup buffalo hot sauce (e.g., Frank's RedHot Buffalo Wing Sauce)
03 -
2 tbsp vegan butter
04 -
1/2 tsp garlic powder
05 -
1/4 tsp onion powder
06 -
Salt and black pepper to taste
→ Cooling Avocado Crema
07 -
1 large ripe avocado, pitted and scooped
08 -
2 tbsp fresh lime juice
09 -
1/4 cup water
10 -
Pinch of salt
→ Fresh Taco Fixings
11 -
12 small corn tortillas
12 -
1 cup shredded romaine lettuce or green cabbage
13 -
1/4 cup finely diced celery
14 -
1/4 cup thinly sliced red onion
15 -
2 tbsp chopped fresh cilantro, for garnish
# Instructions:
01 -
In a small blender or food processor, combine 1 large ripe avocado, 2 tbsp fresh lime juice, 1/4 cup water, and a pinch of salt. Blend until smooth and creamy. Set aside for your Buffalo White Bean Tacos | Quick Plant-Based Dinner.
02 -
In a large non-stick skillet over medium heat, melt 2 tbsp vegan butter. Add 2 (15-ounce) cans cannellini beans, 1/2 tsp garlic powder, and 1/4 tsp onion powder. Sauté for 3-4 minutes until lightly browned.
03 -
Stir in 1/2 cup buffalo hot sauce with the beans. Cook for another 2-3 minutes, stirring occasionally, until the sauce thickens slightly and coats the beans well. Season with salt and black pepper to taste. This is the heart of your Buffalo White Bean Tacos | Quick Plant-Based Dinner.
04 -
Heat 12 small corn tortillas according to package directions, either in a dry skillet over medium heat for 30 seconds per side, or wrapped in a damp paper towel and microwaved for 30-60 seconds. Keep warm until ready to assemble.
05 -
Lay out the warmed tortillas. Spoon a generous portion of the buffalo white beans onto each tortilla. Top with a drizzle of the Cooling Avocado Crema, 1 cup shredded romaine lettuce or green cabbage, 1/4 cup finely diced celery, and 1/4 cup thinly sliced red onion.
06 -
Garnish your Buffalo White Bean Tacos | Quick Plant-Based Dinner with 2 tbsp chopped fresh cilantro. Serve immediately and enjoy this quick plant-based meal!
# Notes:
01 -
For a spicier kick, add a pinch of cayenne pepper to the buffalo beans. If you don't have cannellini beans, great northern or navy beans work well too.
02 -
These tacos are fantastic with a side of sweet potato fries or a simple green salad to balance the flavors.
03 -
Store leftover buffalo beans and avocado crema separately in airtight containers in the refrigerator for up to 3 days. Reheat beans gently before assembling.
04 -
Don't overcrowd the skillet when browning the beans; work in batches if necessary to ensure they get a nice texture before adding the sauce.
# Tools You'll Need:
01 -
Large skillet
02 -
Blender or food processor
03 -
Can opener
04 -
Cutting board
05 -
Knife
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 498 kcal
Total Fat: 17 g
Total Carbohydrate: 72 g
Protein: 17 g