Buffalo White Bean Tacos: Quick High-Protein Plant-Based Meal (Print Version)
Buffalo White Bean Tacos offer a quick, high-protein plant-based meal. Spicy buffalo white beans in warm tortillas for a satisfying, easy weeknight dinner.
# 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: Vegetarian, Gluten-Free
# Ingredients:
→ Spicy Buffalo Bean Filling
01 -
2 (15-ounce) cans cannellini beans, rinsed and drained
02 -
1 tbsp olive oil
03 -
1/2 cup buffalo hot sauce (such as Frank's RedHot Buffalo Wing Sauce)
04 -
1/2 tsp garlic powder
05 -
1/4 tsp smoked paprika
06 -
Salt and black pepper to taste
→ Creamy Cilantro-Lime Drizzle
07 -
1/2 cup raw cashews, soaked in hot water for 10 minutes then drained
08 -
1/4 cup water
09 -
2 tbsp fresh lime juice
10 -
1/4 cup fresh cilantro, chopped
11 -
1/4 tsp salt
→ Crisp Taco Foundation & Toppings
12 -
12 small corn tortillas (6-inch)
13 -
2 cups shredded green cabbage
14 -
1/4 cup thinly sliced red onion
15 -
1 lime, cut into wedges, for serving
# Instructions:
01 -
Begin by soaking 1/2 cup raw cashews in hot water for 10 minutes. While cashews soak, thinly slice 1/4 cup red onion and shred 2 cups green cabbage. Chop 1/4 cup fresh cilantro for the drizzle. This preps your components for the Buffalo White Bean Tacos | Quick High-Protein Plant-Based Meal.
02 -
Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 (15-ounce) cans cannellini beans, rinsed and drained. Sauté for 3-4 minutes, lightly mashing about half the beans with the back of a spoon to create a creamy texture.
03 -
Stir in 1/2 cup buffalo hot sauce, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika into the beans. Cook for another 2-3 minutes, allowing the sauce to thicken slightly. Season with salt and black pepper to taste. This forms the hearty core of your Buffalo White Bean Tacos | Quick High-Protein Plant-Based Meal.
04 -
Drain the soaked cashews. Combine them in a blender with 1/4 cup water, 2 tbsp fresh lime juice, 1/4 cup fresh cilantro, and 1/4 tsp salt. Blend until completely smooth and creamy. Add a splash more water if needed to reach desired consistency.
05 -
Heat a dry skillet over medium-high heat. Warm 12 small corn tortillas (6-inch) for 15-30 seconds per side until pliable and lightly toasted. Alternatively, wrap them in a damp paper towel and microwave for 30-60 seconds.
06 -
Fill each warm tortilla with a generous spoonful of the spicy buffalo bean filling. Top with shredded green cabbage and thinly sliced red onion. Drizzle generously with the creamy cilantro-lime sauce.
07 -
Serve your Buffalo White Bean Tacos | Quick High-Protein Plant-Based Meal immediately with fresh lime wedges for an extra burst of citrus. Enjoy this vibrant and satisfying plant-based meal!
# Notes:
01 -
For extra crispy tortillas, lightly brush them with oil before warming in a skillet or baking briefly at 375°F (190°C) until golden.
02 -
Store leftover buffalo bean filling and cilantro-lime drizzle separately in airtight containers in the refrigerator for up to 3-4 days. Reheat beans gently.
03 -
No cannellini beans? Great Northern or navy beans work well. For the drizzle, if you don't have cashews, silken tofu or a plant-based yogurt can be a quick substitute.
04 -
Add diced avocado or a sprinkle of chopped green onions for extra flavor and texture to your Buffalo White Bean Tacos.
# Tools You'll Need:
01 -
Skillet
02 -
Small blender
03 -
Mixing bowls
04 -
Can opener
05 -
Measuring cups and spoons
06 -
Knife
07 -
Cutting board
# Nutrition Facts (Per Serving):
Calories: 491 kcal
Total Fat: 16 g
Total Carbohydrate: 74 g
Protein: 18 g