Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the diced red onion and red pepper, sautéing for 5–6 minutes until softened and fragrant. Once softened, add the minced garlic and cook for an additional 1–2 minutes, stirring frequently to prevent burning.

Mix in the drained and rinsed white beans, buffalo hot sauce, and sour cream along with the smoked paprika, cayenne pepper, dried oregano, cumin, salt, and pepper. Stir together until well combined, allowing the buffalo sauce to coat the beans fully.

Lightly mash about one-third to one-half of the bean mixture in the pan using a fork or potato masher for a thicker texture, leaving some whole beans for added bite. Continue to cook for an additional 2–3 minutes on low heat until warmed through.

Take each flour taco and briefly lay them in the pan with the filling for a few seconds to soak up the flavors. Fill each taco with a generous scoop of the buffalo bean mixture and a sprinkle of shredded cheese.

Fold each taco in half and return them to the frying pan. Fry for about 2 minutes on each side over medium heat until golden and crispy, adjusting the cooking time as necessary.

Garnish the tacos with freshly chopped cilantro and serve hot with extra dairy-free sour cream on the side for dipping.