Crispy Taco Shells Baked in 30 Minutes with Homemade Mexican Pinto Beans and Pineapple Salsa! A comforting, tasty and healthy plant-based meal.



  • 6-8 white or yellow Corn tortillas
  • Avocado or grapeseed oil
  • Sea salt


  • ~2 cups Mexican Pinto Beans (or less than 1 1/2 cans of 15 oz (425 g) pinto beans per 2 cups homemade)
  • 1/4 cc ground cumin
  • 1/4 cc ground chili powder
  • 1 pinch sea salt + black pepper each


  • 1/4 cup Pineapple cubes
  • 1/2 cup Tomato cubes
  • 3 soup diced jalapeño (optional )
  • 3 soup diced red onion
  • 1/4 cup chopped coriander
  • 1 soup lime juice (more to taste)
  • 1 pinch salt and pepper each

TODDINGS optional

    < li class="wprm-recipe-ingredient" style="list -style-type: disk;" data-uid="32">Ripe sliced avocado
  • Hot Sauce
  • Lime Juice
  • Fresh chopped cilantro


  • Preheat the oven to 450F and get two Baking sheets plus some mini cupcake pans if you have them. As long as you have cupcake tins or two baking sheets, you can make this method work!
  • Lightly brush the tortillas with both sides drizzle with oil and sprinkle with salt. Then stack two baking sheets and lift one side. Tuck in as many tortillas as you can by the edges. Then lower the top baking sheet and fold the tortilla over it to form a shell. As a complement or alternative, simply arrange the tortillas on a baking sheet, fold over and slide two mini cupcake liners into the shell to create an opening. Look at the picture to guide you!
  • Cook for 10-20 minutes (depending on brand and freshness) until they are soft and lightly browned crispy. Remove from the oven and let cool.
  • While the tortillas are cooking, place the pinto beans in a small saucepan and bring to a boil over medium-high heat heat, then reduce the heat to low and simmer until ready to serve. Taste and season – I recommend ground cumin, chilli powder, salt and pepper to taste.
  • Finally, prepare the pineapple salsa , by adding them Put all the ingredients in a small bowl and toss. Taste and adjust flavors as needed, adding more salt to balance the flavors, lime for tartness, or pineapple for sweetness. Set aside.
  • Once the tacos are cooked and slightly cooled, generously sprinkle pinto beans filling, pineapple and other toppings. I chose avocado, hot sauce, and cilantro.
  • The typos are at their best when they’re fresh . I would only make the number that you want to enjoy right away as they lose their crispiness when stored.
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