It is 6pm and you are tired. Dinner needs to happen fast tonight. These buffalo white bean tacos are your new best friend.
Too hot to turn on the oven? This quick meal is perfect for summer. It is fresh, spicy, and very filling. Your whole family will love this simple protein-packed dinner.
Why This Recipe Is a Winner
This recipe uses simple pantry staples you already have. Canned beans make this budget-friendly and fast. You get all the flavor of wings without the mess.
It is perfect for a busy summer weeknight. You can have dinner ready in twenty minutes. These buffalo white bean tacos are truly satisfying and healthy. They are great for a quick nutritious reset.
Simple Method
Everything happens in one single pan. You just sauté the beans until they blister. Then, you toss them in tangy sauce. It is beginner-friendly and stress-free cooking at its best. Even if you are new to cooking, you can do this.
Ingredients You’ll Need
Most of these items are likely in your pantry right now. Fresh cabbage and celery add a wonderful summer crunch to every bite.
- 2 cans (15 oz) Cannellini beans, drained and rinsed
- 1/2 cup Buffalo hot sauce
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 8 small corn tortillas
- 1 cup shredded green cabbage
- 1/2 cup celery, finely diced
- 1/4 cup red onion, minced
- 1/4 cup blue cheese crumbles
Step-by-Step Directions
- Heat olive oil in a large non-stick skillet over medium heat.
- Add the drained beans and garlic powder to the skillet.
- Sauté for 4 minutes until the bean skins begin to blister.
- Reduce heat to low and pour buffalo sauce over the beans.
- Stir gently to coat without mashing the beans.
- Simmer for 3 minutes until the sauce has thickened.
- Toast the tortillas over an open flame until they are soft.
- Distribute the buffalo beans evenly among the warm tortillas.
- Garnish each taco with cabbage, celery, onion, and blue cheese.
Best Ways to Enjoy It
Serve these warm with a side of grilled corn. Add a cold drink for a refreshing summer meal. You can even add a dollop of Greek yogurt. Set the table and enjoy a relaxed evening. These are perfect for a casual patio dinner.
Storage & Reheating
Store the bean mixture in the fridge. Use an airtight container for the best results. It stays fresh for up to three days. Reheat the beans gently on the stove top. Do not store the fully assembled tacos. They will get soggy very quickly.
Tips for Best Results
- Don’t skip rinsing the beans very well.
- Rinsing removes the metallic taste from the can.
- Avoid mashing the beans while you are stirring.
- Use a high-quality buffalo sauce for the best flavor.
- Prep your veggie toppings while the beans simmer.
- Toast your tortillas to make them more pliable.
- Add a squeeze of lime for extra summer brightness.
- Double the beans if you are feeding a crowd.
Ways to Switch It Up
- Swap blue cheese for ranch dressing if you prefer.
- Add sliced avocado for a creamy texture.
- Use flour tortillas for a softer taco shell.
- Try chickpeas instead of white beans for extra bite.
- Add pickled jalapeños for more spicy heat.
Common Questions
Are these tacos very spicy?
The spice level depends on your buffalo sauce. You can choose a mild or hot version. The cabbage and cheese help balance the heat. It is a very customizable meal for your family.
Can I make these for meal prep?
Yes, the beans store very well. Keep the toppings in separate containers. Assemble the tacos right before you eat. This keeps everything fresh and crunchy for lunch.
What if I don’t have cannellini beans?
Any white bean will work for this recipe. Great Northern beans are a perfect swap. Even chickpeas provide a similar high-protein base. Use whatever you have in your pantry.
I hope these spicy tacos bring some joy to your table tonight. They are such a simple way to eat well on a busy day. Enjoy every bite of your fresh summer dinner!
— Katie Wood
Ingredients
- 2 cans (15 oz) Cannellini beans, drained and rinsed
- 1/2 cup Buffalo hot sauce
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 8 small corn tortillas
- 1 cup shredded green cabbage
- 1/2 cup celery , finely diced
- 1/4 cup red onion, minced
- 1/4 cup blue cheese crumbles
Instructions
- Heat olive oil in a large non-stick skillet over medium heat.
- Add the drained beans and garlic powder to the skillet, sautéing for 4 minutes until the bean skins begin to blister slightly.
- Reduce heat to low and pour the buffalo sauce over the beans, stirring gently to coat without mashing the beans.
- Simmer for 3 minutes until the sauce has thickened and adheres to the protein.
- Toast the tortillas over an open flame or in a dry pan for 30 seconds per side until pliable.
- Distribute the buffalo beans evenly among the warm tortillas.
- Garnish each taco with shredded cabbage, diced celery, minced red onion, and blue cheese crumbles.
