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White Bean Buffalo Tacos with Poblano and Cilantro Sauce Recipe

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4.3 from 15 reviews

These White Bean Buffalo Tacos are a flavorful and easy-to-make vegetarian meal, packed with seasoned white beans, smoky poblano peppers, and tangy buffalo sauce, served on warm tortillas with a creamy vegan cilantro sauce. Perfect for a quick weeknight dinner or casual gathering.

  • Total Time: 30 minutes
  • Yield: 8 tacos

Ingredients

Taco Filling

  • 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 (flour tortillas recommended)
  • Romaine lettuce, cilantro, lime wedges for serving

Cilantro Sauce

  • 1/2 bunch cilantro
  • 1 jalapeño, chopped
  • 2 cloves garlic
  • 1 tablespoon 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

Instructions

  1. Make the Cilantro Sauce: Add all of the cilantro sauce ingredients (cilantro, jalapeño, garlic, apple cider vinegar, non-dairy yogurt or vegan mayo, garlic powder, onion powder, dried chives, and salt) to a food processor. Blend until smooth. Taste and adjust seasonings as needed, then set aside.
  2. Cook the Taco Filling: Heat 1 tablespoon oil in a skillet over medium heat. Add the diced yellow onion, diced poblano pepper, smoked paprika, garlic powder, cumin, and pepper. Cook for a few minutes, stirring frequently, until the vegetables soften.
  3. Add Beans and Sauces: Stir in the drained white beans, salsa verde, and buffalo sauce. Let the mixture simmer gently for about 5 minutes, mashing some of the beans lightly to combine the textures, then remove the skillet from heat.
  4. Assemble Tacos: Spoon a portion of the bean mixture onto each tortilla and fold to close.
  5. Fry the Tacos: Heat a small amount of oil in the skillet over medium heat. Fry each taco until golden brown and crispy on both sides, working in batches as needed.
  6. Serve: Serve the hot tacos topped with romaine lettuce, cilantro, lime wedges, and a generous drizzle of the creamy cilantro sauce.

Notes

  • You can use corn tortillas if you prefer gluten-free options, but flour tortillas yield a softer taco shell that crisps nicely when fried.
  • Adjust the amount of buffalo sauce to your spice preference.
  • The cilantro sauce can be made ahead and stored in the refrigerator for up to 3 days.
  • Use non-dairy yogurt or vegan mayo to keep the dish entirely vegan.
  • For a crispier taco shell, make sure the oil is hot enough before frying.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mexican-inspired
  • Diet: Vegetarian

Find it online: https://avascooking.com/white-bean-buffalo-tacos-with-poblano-and-cilantro-sauce-recipe/