Heat olive oil in a large skillet over medium heat.

Add diced red onion and red pepper. Sauté for 5–6 minutes until softened.

Stir in minced garlic and cook for 1 minute until fragrant.

Add white beans, buffalo sauce, sour cream, smoked paprika, cayenne, oregano, cumin, salt, and pepper. Stir well.

Use a wooden spoon to mash about ⅓ to ½ of the beans to create a creamy, thick filling. Let warm for 3–4 minutes.

Lightly lay each tortilla over the bean mixture to coat slightly with sauce.

Spoon filling onto one half of each tortilla. Sprinkle evenly with shredded cheese.

Fold tortillas over and cook in the skillet for about 2 minutes per side, until golden brown and crispy and cheese is melted.

Garnish with chopped cilantro and serve with sour cream, salsa, or guacamole.