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White Bean Buffalo Tacos with Creamy Vegan Cilantro Sauce Recipe

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4.1 from 84 reviews

These White Bean Buffalo Tacos are a delicious and satisfying vegan twist on traditional buffalo flavors. Filled with a flavorful mix of white beans, poblano peppers, salsa verde, and spicy buffalo sauce, they’re served in soft tortillas and topped with a creamy, tangy cilantro sauce made from non-dairy yogurt. Perfect for a quick, tasty meal that packs a punch!

  • Total Time: 30 minutes
  • Yield: 8 tacos

Ingredients

For the Tacos

  • 1 tablespoon oil plus more for frying
  • 1/2 yellow onion, diced
  • 1 poblano pepper, deseeded and diced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon pepper
  • 1 (15-ounce) can white beans, drained and rinsed
  • 1/4 cup salsa verde
  • 1/3 cup buffalo sauce
  • 8 taco-sized tortillas (flour tortillas used)
  • Romaine, cilantro, and lime wedges for serving (optional)

For the Cilantro Sauce

  • 1/2 bunch cilantro
  • 1 jalapeño, chopped
  • 2 cloves garlic
  • 1 tablespoon apple cider vinegar
  • 1/2 cup non-dairy yogurt or vegan mayo
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried chives
  • Salt to taste

Instructions

  1. Prepare the Cilantro Sauce: Add all cilantro sauce ingredients to a food processor and blend until smooth. Taste and adjust the seasoning as needed. Set aside while you prepare the taco filling.
  2. Cook the Vegetables and Beans: Heat 1 tablespoon of oil in a skillet over medium heat. Add the diced onion, poblano pepper, smoked paprika, garlic powder, cumin, and pepper. Stir frequently and cook for a few minutes until softened and fragrant.
  3. Add Beans and Sauces: Stir in the drained white beans, salsa verde, and buffalo sauce. Combine well and let the mixture simmer for about 5 minutes, allowing the flavors to meld. Gently mash some of the beans with a spoon for texture, then remove from heat.
  4. Assemble the Tacos: Spoon the bean mixture onto each tortilla. Fold the tortillas to enclose the filling.
  5. Fry the Tacos: Heat a little oil in a skillet over medium heat. Fry each taco until browned and crispy on both sides, working in batches to avoid overcrowding. This usually takes about 2-3 minutes per side.
  6. Serve: Serve the hot tacos immediately topped with the prepared cilantro sauce along with optional romaine, cilantro leaves, and lime wedges for extra freshness and flavor.

Notes

  • You can use corn tortillas if you prefer gluten-free, but flour tortillas were used in this recipe.
  • Adjust the heat level by using more or less buffalo sauce and jalapeño in the cilantro sauce based on your spice preference.
  • The cilantro sauce can be made ahead and stored in the fridge for up to 3 days.
  • Gently mashing some of the beans adds a nice creamy texture while leaving some beans whole for bite.
  • Frying the tacos adds a crispy exterior, but you can skip this step for softer tacos or bake them lightly for a healthier option.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American
  • Diet: Vegan

Find it online: https://ellarecipe.com/white-bean-buffalo-tacos-with-creamy-vegan-cilantro-sauce-recipe/