Ingredients
Scale
- 1 can white beans, rinsed and drained
- 1/2 cup white beans, mashed
- 1/2 cup buffalo sauce, or to taste
- 4 soft tortillas, corn or flour
- 1 cup shredded lettuce, romaine or iceberg
- 1 cup diced tomatoes, ripe
- 1 creamy avocado, ripe but not mushy
- cilantro (optional), for garnish
Instructions
- Rinse and drain the white beans thoroughly.
- Set aside half a cup of beans to mash later and keep the rest whole for texture.
- Chop up the lettuce, dice the tomatoes, and slice the avocado.
- In a mixing bowl, combine the rinsed white beans with buffalo sauce to coat evenly.
- Mash half of the reserved beans lightly with a fork until creamy but still chunky.
- In a dry skillet over medium heat, warm each tortilla for about 30 seconds on each side until pliable.
- Lay each tortilla flat and spoon in both whole and mashed buffalo white bean mixture down the center.
- Top with shredded lettuce, diced tomatoes, and slices of creamy avocado.
- Sprinkle on cilantro if desired.
- Drizzle extra buffalo sauce on top if a spicier flavor is preferred.
- Fold over each tortilla carefully and they are ready to serve.
- Serve immediately.
Notes
Store leftovers in an airtight container.
Reheat in skillet for best flavor.
Top with avocado and cilantro for freshness.
Adjust spice level based on preference.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 8g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg