Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Once shimmering, add 1 diced red onion and 1 diced red pepper. Sauté for 5–6 minutes until the vegetables are soft, stirring occasionally.

Add 2 minced garlic cloves and cook for an additional 1–2 minutes, until fragrant and lightly golden.

Stir in 1 can of drained white beans, ½ cup of buffalo hot sauce, and ¼ cup of sour cream into the sautéed vegetables. Sprinkle in 1 teaspoon each of smoked paprika, cumin, dried oregano, and cayenne pepper, along with salt and pepper to taste. Mix well and cook for about 3–4 minutes.

Using a fork or potato masher, gently mash about ⅓ to ½ of the bean mixture.

Take each flour taco and briefly dip one side into the warm bean mixture. Fill each taco with the mixture and sprinkle with shredded cheddar and mozzarella cheese.

Carefully fold each taco in half and heat more olive oil in the frying pan. Fry for about 2 minutes on each side until golden brown and crispy.

Remove the tacos from the pan and place them on paper towels to drain excess oil. Garnish with freshly chopped cilantro and serve immediately, accompanied by additional sour cream.