Crispy Buffalo White Bean Tacos, Budget-friendly, Easy to Ma

• total time: 21 minutes

Ingredients

These are the sister taco to the Crispy Black Bean Tacos I shared so long ago. One of the many balanced meals in the book that are packed with protein, color, and fun flavors.

2 tbsp plus 2 teaspoons avocado oil

1/2 yellow onion, diced

2 garlic cloves, grated

1 teaspoon smoked paprika

1/2 tsp ground coriander

2, 15-ounce cans cannellini beans, drained and rinsed

1/4 cup buffalo sauce

3 tbsp good quality tahini

10 corn tortillas

Directions

Preheat the oven to 425F. Evenly coat a bare sheet pan with 2 tbsp of the oil and set aside to prepare the filling.

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 saute until softened.

Stir in the garlic, paprika, and coriander and continue to saute until fragrant.

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.

Soften the tortillas before adding the filling to prevent them from cracking. To do this, wrap 4 corn tortillas in a damp paper towel. Place them on a microwave-safe plate and microwave for 30 seconds. Take each tortilla and place on the greased baking sheet, giving a flip to coat both sides in oil. Spread 2 to 3 tbsp of filling onto half of a tortilla and fold it over to close. 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.

Arrange the folded tortillas on the greased baking sheet in a single layer with space between the tacos. Place in the oven to bake for 8 mins, then carefully flip the tacos and bake for an additional 8-10 mins until golden. Remove the baking sheet from the oven and allow to cool for 3-5 mins to allow them to crisp up more, then enjoy. (Crema in comments)