Mash the beans

• Drain and rinse the white beans, then place them in a bowl.
• Mash the beans with a potato masher until creamy but still slightly chunky.

Season the filling

• Add the buffalo sauce, olive oil, garlic powder, smoked paprika, onion powder and salt to the mashed beans.
• Mix well until smooth and evenly seasoned.

Fill the tortillas

• Spoon the bean filling onto one half of each corn tortilla.
• Fold the tortillas over and press gently to close.

Bake until crispy

• Preheat the oven to 200 °C and arrange the tacos on a baking tray.
• Bake until golden and crispy, turning once halfway through.

Serve

• Serve the tacos hot, straight from the oven.