Buffalo white bean tacos are a spicy, tangy, and satisfying plant-based twist on classic buffalo wings. I love how creamy white beans soak up the bold buffalo sauce, creating a hearty filling that pairs perfectly with crunchy slaw and soft tortillas. These tacos are fast, flavorful, and perfect for meatless Mondays or anytime I’m craving something different.
Why You’ll Love This Recipe
I love this recipe because it’s easy, budget-friendly, and loaded with flavor. The beans give it a creamy texture while still packing in plenty of protein and fiber. It’s also incredibly versatile—I can top it with anything from avocado to ranch drizzle. These tacos are quick to throw together and always a hit, even with non-vegetarians.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Canned white beans (like cannellini or great northern), drained and rinsed
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Olive oil or butter
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Buffalo sauce
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Garlic powder
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Onion powder
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Salt and pepper
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Corn or flour tortillas
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Shredded lettuce or cabbage (for crunch)
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Diced avocado or guacamole
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Crumbled feta or blue cheese (optional)
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Ranch or vegan ranch dressing (optional)
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Chopped green onions or cilantro (optional, for garnish)
Directions
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I heat olive oil or butter in a skillet over medium heat.
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I add the white beans and gently mash about half of them with a spoon or fork, keeping the rest whole for texture.
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I season with garlic powder, onion powder, salt, and pepper, then pour in the buffalo sauce. I stir everything together and let it cook for a few minutes until warm and thickened.
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I warm the tortillas in a dry skillet or microwave.
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I spoon the buffalo bean mixture into each tortilla, then top with shredded lettuce or cabbage, avocado, cheese if I’m using it, and a drizzle of ranch dressing.
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I garnish with green onions or cilantro and serve immediately.
Servings and timing
This recipe makes about 6 tacos, enough for 2–3 servings. It takes about 10 minutes to prep and 10 minutes to cook, so I usually have it ready in 20 minutes or less.
Variations
Sometimes I add shredded carrots or sliced celery to give that classic buffalo wing crunch. If I want it creamier, I mix in a spoonful of Greek yogurt with the beans. For more heat, I drizzle extra buffalo sauce or add sliced jalapeños on top. I’ve also made it into a taco bowl by skipping the tortillas and serving it over rice or greens.
Storage/reheating
I store the buffalo bean mixture separately from the toppings and tortillas. It keeps in the fridge for up to 4 days. To reheat, I warm it in a skillet or microwave until hot, then assemble fresh tacos. I don’t recommend freezing, as the beans can get mushy after thawing.
FAQs
What kind of buffalo sauce works best?
I use any store-bought buffalo wing sauce I like—mild, medium, or hot depending on my heat preference. I’ve even made my own with hot sauce and butter.
Can I use other beans?
Yes, I’ve tried it with chickpeas and pinto beans too. White beans are the creamiest, but any cooked beans work in this recipe.
Are these tacos vegan?
They can be! I just use oil instead of butter, skip the cheese or use a vegan version, and use vegan ranch dressing if I want that creamy finish.
Do I have to mash the beans?
I like to mash some for texture and creaminess, but I leave some whole. If I prefer a smoother filling, I mash more. If I want chunkier texture, I mash less.
Can I make this into a wrap or burrito?
Absolutely. I’ve wrapped the filling in a large tortilla with extra toppings or even turned it into a quesadilla with cheese for a fun variation.
Conclusion
Buffalo white bean tacos are one of my favorite quick and flavorful meals. They’re spicy, satisfying, and packed with plant-based protein. Whether I’m looking for a meatless dinner option or just want something bold and delicious, these tacos always hit the spot. They’re easy to customize and even easier to love.
