Sauté the Vegetables: In a large frying pan, heat olive oil over medium heat. Add diced red onion and red pepper, cooking for 5-6 minutes until softened. Stir in minced garlic and sauté for 1-2 minutes until fragrant.

Prepare the Filling: Stir in drained white beans, buffalo hot sauce, sour cream, smoked paprika, cayenne pepper, oregano, cumin, salt, and pepper. Mix well and heat through for 3-4 minutes until warm.

Mash the Beans: Lightly mash about one-third to one-half of the bean mixture for a creamy texture. Mix for another 2 minutes.

Assemble the Tacos: Lightly soak each flour taco in the warm bean mixture for a few seconds. Spoon filling onto one side of the taco and sprinkle with shredded cheese. Fold and seal.

Fry the Tacos: Add more olive oil if necessary and heat over medium-high. Fry each folded taco for 2 minutes on each side until golden brown and crispy.

Garnish and Serve: Remove from the pan, place on a paper towel, garnish with cilantro, and serve hot with additional sour cream on the side.