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–+ servings

Crispy Baked Tacos with Pineapple Salsa

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
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Bowl with three Crispy Baked Tacos topped with Pineapple Salsa
4.69 from 19 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 (tacos)
Course Entrée
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh

Ingredients

TORTILLAS

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

BEANS

  • ~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

SALSA*

  • 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

TOPPINGS optional

  • Ripe sliced avocado
  • Hot sauce
  • Lime juice
  • Fresh chopped cilantro
US Customary - Metric

Instructions

  • 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.

Notes

*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 (1 of 8 servings)

Serving: 1 tacos Calories: 130 Carbohydrates: 20 g Protein: 3.8 g Fat: 4.6 g Saturated Fat: 0.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 203 mg Fiber: 4.2 g Sugar: 1.5 g