Crispy Buffalo White Bean Tacos
Budget-friendly, easy to make, and packed with protein, color, and fun flavors.
Ingredients
Directions
- 1
Preheat oven to 425F.
- 2
Evenly coat a bare sheet pan with 2 tbsp of oil.
- 3
Heat a large skillet over medium-low heat with the remaining 2 tsp of oil, then add the onion along with a pinch of salt and sauté until softened.
- 4
Stir in the garlic, paprika, and coriander and continue to sauté until fragrant.
- 5
Add the beans, buffalo sauce, and tahini and stir together to combine. With the back of your cooking spoon or a potato masher, lightly mash the beans. Continue to cook and stir until the mixture starts to bind together and thicken, then remove from the heat.
- 6
Soften the tortillas before adding the filling to prevent them from cracking.
- 7
Wrap 4 corn tortillas in a damp paper towel. Place them on a microwave-safe plate and microwave for 30 seconds.
- 8
Take each tortilla and place on the greased baking sheet, giving a flip to coat both sides in oil.
- 9
Spread 2 to 3 tbsp of filling onto half of a tortilla and fold it over to close.
- 10
To make sure your taco stays closed after folding, carefully flip the taco over so the filling placed on the bottom of the taco is weighing down the other side.
- 11
Arrange the folded tortillas on the greased baking sheet in a single layer with space between the tacos.
- 12
Place in the oven to bake for 8 mins, then carefully flip the tacos and bake for an additional 8-10 mins until golden.
- 13
Remove the baking sheet from the oven and allow to cool for 3-5 mins to allow them to crisp up more, then enjoy.
