White Bean Buffalo Tacos
These White Bean Buffalo Tacos are filled with poblano peppers, salsa verde, white beans & buffalo sauce. Served with a creamy vegan cilantro sauce!
Ingredients
- 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 I used flour
- romaine, cilantro, lime wedges for serving
FOR THE CILANTRO SAUCE
- 1/2 bunch cilantro
- 1 jalapeño chopped
- 2 cloves garlic
- 1 tablespoons 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
Equipment
Instructions
- Add all of the sauce ingredients to a food processor and blend until smooth. Taste and adjust seasonings as needed. Set aside.
- Heat the oil in a skillet and add the onion, poblano and dry seasonings. Cook down for a couple of minutes, stirring frequently. Add the beans, salsa verde and buffalo sauce. Stir to combine and simmer for about 5 minutes. gently mash some of the beans and remove from the heat.
- Add some of the bean mixture to each tortilla and fold to close.
- Heat a little oil* in a skillet and fry each taco until browned on both sides - working in batches. Serve hot with the cilantro sauce, and any optional toppings.
Video
Notes
*You really don't need much oil. I used an avocado oil spray and just used enough to coat the bottom of the skillet.
Calories: 210kcal, Carbohydrates: 31g, Protein: 7g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Sodium: 585mg, Potassium: 377mg, Fiber: 4g, Sugar: 3g, Iron: 3mg
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