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Heat the oil in a frying pan over medium heat and add the diced onion and diced red pepper. Sauté for 5-6 minutes, and then add the minced garlic and cook for another minute or two.
Tip in the white beans, buffalo sauce, sour cream, seasonings/spices, and stir to combine.
As the sauce warms through, use a wooden spoon to crush down about ⅓ - ½ the white beans to create a thicker sauce.
Lay each taco across the mixture to get it a little wet with the sauce, and then add the white bean mixture to half of the inside of each taco, and top with the cheese.
Fry for 2 minutes on each side until golden and crispy, then scatter over the cilantro before serving with more sour cream to dip.