Heat a tablespoon of olive oil in a large frying pan over medium heat. Add the diced red onion and red pepper, stirring frequently for about 5-6 minutes until softened and fragrant. Then, add the minced garlic, stirring for another 1-2 minutes until aromatic.

Drain and rinse the canned white beans, then add them to the pan along with buffalo hot sauce, sour cream, smoked paprika, cumin, oregano, cayenne pepper, salt, and pepper. Stir well, heating through for about 3-4 minutes.

Lightly smash one-third to one-half of the bean mixture in the pan to thicken, continuing to heat for an additional 2-3 minutes while stirring occasionally.

Warm your flour tortillas briefly on top of the bean mixture, covering with a lid for about 1-2 minutes to enhance flavor and pliability.

Spoon an ample amount of the buffalo bean filling onto one half of each tortilla. Sprinkle shredded cheese over the filling before folding the tacos.

Carefully fold each taco in half and cook in the same frying pan for about 2 minutes on each side until golden-brown and crispy.

Remove the tacos from the pan and place on a serving plate. Garnish with chopped cilantro and serve immediately.