Crispy Buffalo White Bean Tacos (Vegan)
Recipe: https://recipestripper.com/recipes/36280be8-9d96-43be-85e8-2a593c7f0510
Original source: https://www.liveeatlearn.com/wprm_print/crispy-buffalo-white-bean-tacos-vegan

Ingredients
- 1 Tbsp olive oil 15 mL
- ½ medium yellow onion diced
- 2 cloves garlic minced
- ½ tsp each smoked paprika, cumin, ground coriander seeds, black pepper
- ¼ tsp salt
- 2 13-oz cans cannellini beans drained, 370 g cans
- ½ cup buffalo sauce 120 g
- 8 small corn tortillas
- For cooking: 2 to 4 Tbsp oil

Instructions
1. Flavor Base: Heat 1 Tbsp olive oil over medium heat in a large skillet. Add ½ medium yellow onion (diced) and 2 cloves garlic (minced). Cook until onion is soft and fragrant, about 4 minutes. Stir in ½ tsp each smoked paprika, cumin, ground coriander seeds, black pepper and ¼ tsp salt and cook for 1 more minute.
2. Mash: Add in 2 13-oz cans cannellini beans (drained) and ½ cup buffalo sauce. Use a potato masher or fork to roughly smash the beans (be careful not to scratch your pan if using nonstick). Scoop the bean mixture out of the pan into a bowl and set aside. Rinse the pan clean, then return the pan to the stove.
3. Assemble: Wrap 8 small corn tortillas in a damp paper towel and microwave for 45 seconds to make them pliable. Spoon the buffalo bean mixture evenly into each of the tortillas and gently fold each in half.Working in batches, lightly coat the skillet with oil and cook the tacos over medium heat until crispy on both sides.
4. Serve: Serve warm with salsa, guacamole, or cilantro sauce (recipe in notes).