Buffalo White Bean Tacos: Quick Plant-Based Dinner (Print Version)
Quick Buffalo White Bean Tacos deliver spicy, plant-based flavor in minutes. A healthy, easy dinner packed with protein and vibrant taste for busy weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Vegan, Dairy-Free
# Ingredients:
→ The Zesty Buffalo Beans
01 -
2 (15-ounce) cans cannellini beans, rinsed and drained
02 -
1/2 cup Frank's RedHot Original Hot Sauce
03 -
2 tbsp vegan butter
04 -
1 tsp garlic powder
05 -
1/2 tsp onion powder
06 -
Salt and black pepper to taste
→ Cool & Creamy Drizzle
07 -
1/2 cup vegan mayonnaise
08 -
2 tbsp unsweetened plant-based milk (almond or oat)
09 -
1 tbsp apple cider vinegar
10 -
1/2 tsp dried dill
11 -
1/4 tsp garlic powder
12 -
Pinch of salt
→ Fresh Crunch & Wraps
13 -
8 small corn or flour tortillas
14 -
2 celery stalks, thinly sliced
15 -
1/2 cup shredded carrots
16 -
1/4 red onion, thinly sliced
17 -
1/4 cup fresh cilantro, chopped, for garnish
18 -
1 ripe avocado, sliced
# Instructions:
01 -
Combine 1/2 cup vegan mayonnaise, 2 tbsp unsweetened plant-based milk, 1 tbsp apple cider vinegar, 1/2 tsp dried dill, 1/4 tsp garlic powder, and a pinch of salt in a small bowl. Whisk until smooth. Set aside to allow flavors to meld for your Buffalo White Bean Tacos | Quick Plant-Based Dinner.
02 -
Thinly slice 2 celery stalks and 1/4 red onion. Shred 1/2 cup carrots. Chop 1/4 cup fresh cilantro. Slice 1 ripe avocado. Arrange these fresh crunch toppings for easy assembly of your delicious Buffalo White Bean Tacos.
03 -
In a large skillet over medium heat, melt 2 tbsp vegan butter. Add 2 (15-ounce) cans rinsed and drained cannellini beans, 1/2 cup Frank's RedHot Original Hot Sauce, 1 tsp garlic powder, and 1/2 tsp onion powder. Stir well to combine.
04 -
Bring the bean mixture to a gentle simmer, then reduce heat to low. Cook for 5-7 minutes, stirring occasionally, until heated through and slightly thickened. Use a fork or potato masher to lightly mash about half of the beans for a creamy texture, leaving some whole for your Buffalo White Bean Tacos | Quick Plant-Based Dinner. Season with salt and black pepper to taste.
05 -
While the beans are simmering, warm 8 small corn or flour tortillas according to package directions. You can heat them in a dry skillet over medium heat for 30 seconds per side, microwave briefly, or wrap in foil and bake until pliable.
06 -
Fill each warm tortilla with a generous scoop of the zesty buffalo white beans. Top with the prepared celery, shredded carrots, red onion, and sliced avocado. Drizzle generously with the cool & creamy sauce and garnish with fresh cilantro for the ultimate Buffalo White Bean Tacos | Quick Plant-Based Dinner.
# Notes:
01 -
Spice Level Adjustment: For less heat, reduce the Frank's RedHot Original Hot Sauce to 1/4 cup and add 1/4 cup vegetable broth. For more heat, add a pinch of cayenne pepper.
02 -
Make Ahead & Storage: The buffalo beans and creamy drizzle can be prepared up to 2 days in advance and stored separately in airtight containers in the refrigerator. Reheat beans gently before serving.
03 -
Customization Tips: Feel free to swap cannellini beans for chickpeas or black beans. Add other fresh toppings like shredded lettuce, pickled jalapeños, or a squeeze of fresh lime juice for extra zing.
# Tools You'll Need:
01 -
Large skillet
02 -
Small bowl
03 -
Can opener
04 -
Cutting board
05 -
Knife
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 580 kcal
Total Fat: 29 g
Total Carbohydrate: 62 g
Protein: 14 g