Crispy Baked Tacos with Pineapple Salsa

When one masters the art of cooking beans from scratch , one must find delicious things to

do with said beans. And the thing my mind instantly goes to is tacos.

Did you ever have crispy tacos growing up? Yes, it’s that easy. And the whole recipe comes together in just30 minutes.

Crispy Baked Tacos with Pineapple Salsa

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

30-minute crispy baked taco shells with homemade Mexican pinto beans and pineapple salsa! A comforting, flavorful and healthy plant-based meal.

Author: Minimalist Baker

Recipe type: Entrée

Cuisine: Mexican, Vegan, Gluten Free

Serves: 3-4

Ingredients

TORTILLAS

• 6-8 white or yellow corn tortillas
• Avocado or grape seed oil
• Sea salt

BEANS

• ~ 2 cups (360 g) Mexican Pinto Beans (or 1 1/2 15-ounce (425 g) cans pinto beans)
• 1/4 tsp ground cumin
• 1/4 tsp ground chili powder
• Pinch each sea salt + black pepper

SALSA*

• 1/4 cup (40 g) diced pineapple
• 1/2 cup (90 g) diced tomato
• optional: 3 Tbsp (16 g) diced jalapeño
• 3 Tbsp (28 g) diced red onion
• 1/4 cup (10 g) chopped cilantro
• 1 Tbsp (15 ml) lime juice, plus more to taste
• Pinch each salt and pepper

TOPPINGS optional

• Ripe sliced avocado
• Hot sauce
• Lime juice
• Fresh chopped cilantro

Instructions

1. Preheat oven to 425 degrees F ( ) and get out two baking sheets, as well as a few mini cupcake liners if you have them. As long as you have either cupcake liners or two baking sheets, you can make this method work!
2. Lightly brush tortillas on both sides with oil and sprinkle with salt. Then stack two baking sheets and lift one side. Tuck as many tortillas as will fit comfortably on the edge, then lower the top baking sheet and fold the tortilla over the top, so it forms a shell shape. In addition or alternatively, simply arrange tortillas on a baking sheet, fold over, and slide two mini cupcake liners inside the shell so it creates an opening. See photo for guidance!
3. Bake 10-20 minutes (will depend on brand and freshness) until light brown and crisp. Remove from oven and set aside to cool.
4. While tortillas are baking, add pinto beans to a small pot and bring to a simmer over medium heat, then lower heat to low and simmer until serving. Taste and season - I suggest ground cumin, chili powder, and salt and pepper to taste.
5. Lastly, prepare pineapple salsa by adding all ingredients to a small bowl and tossing to coat. Taste and adjust flavors as needed, adding more salt for flavor balance, lime for acidity, or pineapple for sweetness. Set aside.
6. Once tacos are done baking and slightly cooled, filled generously with pinto beans, pineapple, and other toppings. I went with avocado, hot sauce, and cilantro.
7. The shells are best when fresh. I would only make as many as you want to enjoy immediately as they tend to lose their crispiness when stored.