Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1/2 cup buffalo wing sauce
- 1/4 cup vegetable broth
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small flour tortillas
- 2 cups shredded lettuce
- 1/2 cup ranch dressing
- 1/4 cup chopped green onions
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the cannellini beans, buffalo wing sauce, vegetable broth, and smoked paprika to the skillet. Season with salt and pepper to taste. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly and the beans are heated through.
- Warm the tortillas according to package directions. Fill each tortilla with the buffalo white bean mixture, shredded lettuce, ranch dressing, and green onions. Serve immediately.
Notes
For a spicier taco, use a hotter buffalo wing sauce. For a vegan option, use vegan ranch dressing. You can also add other toppings like avocado, tomatoes, or shredded cheese. Leftover buffalo white bean mixture can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 10mg