Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes, stirring occasionally.

Add the minced garlic and cook for another minute until fragrant. Don't let it brown.

Add the rinsed and drained white beans to the skillet. Use the back of your wooden spoon or a fork to gently press and crush about half of the beans while leaving the other half whole.

Stir in the buffalo sauce, smoked paprika, and cumin. Season with salt and pepper to taste.

Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and the sauce has thickened.

Warm the tortillas in a dry skillet for 30 seconds per side, wrap in foil and heat at 350°F for 5 minutes, or microwave for 20-30 seconds.

Divide the bean mixture among the warm tortillas. Start with shredded lettuce, add the bean mixture, then top with carrots, crumbled cheese if using, and green onions.

Drizzle with ranch dressing and serve immediately.