When one masters the art of cooking beans from scratch (go me!), 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?
That was one of my favorite meals. Crispy taco shells with tons of fillings that always, always involved corn and cheese. As you can tell, little Dana liked her carbs and dairy.
But instead of frying the shells, I figured out a simple way to bake them and get them crispy! Simply fold the edges over a baking sheet and bake on top of a second baking sheet. Or, rest mini cupcake liners inside a folded over soft tortilla and bake until crispy and golden (see image below)!
Yes, it’s that easy. And the whole recipe comes together in just 30 minutes.
For fillings, I immediately knew I wanted to go for my Mexican Pinto Beans from Scratch (made in 1 pot).
And because I’ve been seeing pineapples popping up everywhere these days, I paired it with a simple pineapple salsa. However, you could always keep it simple and use your favorite store-bought salsa, or try my go-to Blended Red Salsa recipe.
I hope you guys love these tacos! They’re:
Loaded with healthy fillings
If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers!
Crispy Baked Tacos with Pineapple Salsa
- 6-8 white or yellow corn tortillas
- Avocado or grape seed oil
- Sea salt
- ~2 cups Mexican Pinto Beans (or sub 1 1/2 15-ounce (425 g) cans pinto beans per 2 cups homemade)
- 1/4 tsp ground cumin
- 1/4 tsp ground chili powder
- 1 pinch each sea salt + black pepper
- 1/4 cup diced pineapple
- 1/2 cup diced tomato
- 3 Tbsp diced jalapeño (optional)
- 3 Tbsp diced red onion
- 1/4 cup chopped cilantro
- 1 Tbsp lime juice (plus more to taste)
- 1 pinch each salt and pepper
- Ripe sliced avocado
- Hot sauce
- Lime juice
- Fresh chopped cilantro
Preheat oven to 425 degrees F (218 C) 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!
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!
Bake 10-20 minutes (will depend on brand and freshness) until light brown and crisp. Remove from oven and set aside to cool.
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.
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.
Once tacos are done baking and slightly cooled, fill generously with pinto beans, pineapple, and other toppings. I went with avocado, hot sauce, and cilantro.
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.
*I also think this Blended Red Salsa would be delicious with these tacos!
*Nutrition information is a rough estimate calculated without additional toppings (i.e. avocado).
Nutrition Per Serving (1 of 8 tacos)
- Calories: 130
- Fat: 4.6g
- Saturated fat: 0.7g
- Sodium: 203mg
- Carbohydrates: 20g
- Fiber: 4.2g
- Sugar: 1.5g
- Protein: 3.8g