Heat a tablespoon of olive oil in a frying pan over medium heat. Add the diced red onion and red pepper, sautéing them for 5-6 minutes until they soften and become fragrant.

Stir in the minced garlic along with the smoked paprika, cayenne pepper, dried oregano, and cumin. Cook for 1-2 minutes until aromatic.

Add the drained white beans, buffalo hot sauce, and sour cream to the pan. Mix gently to coat the beans.

Lightly mash about one-third of the beans in the mixture to thicken it while leaving the rest whole.

Lay your flour tortillas in the pan with the filling mixture for a few seconds. Then, scoop half of the bean mixture onto each taco, adding cheese on top.

Carefully fold each taco in half and fry for about 2 minutes on each side until golden brown and crispy.

Garnish with freshly chopped cilantro and serve hot with extra sour cream.