Crispy baked tacos with pineapple salsa

If you have mastered the art of cooking from scratch, then I applaud you! It would be best if you then found ways to make delicious dishes with the beans.

Tacos: Their Origins

Who invented the taco exactly? There’s a little mystery surrounding the taco! A professor who has done extensive research on the subject believes that Mexican silver miners may have invented tacos in the 18th Century.

Tacos were popular in Mexico, and Mexican immigrants introduced them to the US during the 19th Century.

Crispy Taco Shells: How do you make them?

Have you ever had crispy tacos as a child?

This was my favorite meal. The taco shells were filled with a variety of fillings, but they always included corn and cheese. You can see that little Dana loved her dairy and carbs.

Instead of frying them, I found a way to bake the shells and make them crispy. Fold the edges of a baking tray over and bake it on top of another baking sheet. You can also place mini cupcake liners in a soft tortilla, fold it over, and bake it until crisp and golden.

It’s really that simple. The whole thing comes together in only 30 Minutes.

When it came to fillings, my first choice was the Easy Pinto Beans.

Because I’ve seen pineapples everywhere lately, I made a simple salsa with pineapple. You can also use your favorite salsa from the store or my Blended Red Salsa.



  • White or yellow corn tortillas, 6-8
  • Avocado or grapeseed oil
  • Sea salt


  • 2 cups Mexican Pinto Beans
  • 1/4 tsp cumin ground
  • 1/4 tsp of ground chili powder
  • Black pepper + sea salt – 1 pinch


  • 1/4 cup diced apple
  • Half a cup of diced tomatoes
  • 3 Tbsp diced jalapeno (optional)
  • Red onion diced 3 tbsp
  • 1/4 cup chopped cilantro
  • Add more lime juice to your taste.
  • Salt and pepper: 1 pinch of each

Topplings optional

  • Avocado slices ripe
  • Hot sauce
  • Lime juice
  • Freshly chopped cilantro


  • Preheat oven to 425° F (218° C). Get out two baking sheets and, if you’ve got them, a few mini muffin liners. This method works as long as you either have two baking sheets or cupcake liners.
  • Sprinkle salt on the tortillas and lightly brush them with oil. Now stack two baking sheets and lift one side. Tuck in as many tortillas on the edge as you can comfortably fit. Lower the top baking tray and fold the tortilla so that it forms a shell. You can also arrange the tortillas on baking sheets, fold them over, and then slide two mini-cupcake liners into the body to create an opening. For guidance, see the photo!
  • Bake for 10-20 minutes, depending on the brand and freshness of the product. Remove from the oven and allow to cool.
  • As the tortillas bake, add the pinto bean to a small saucepan and bring to a boil over medium heat. Then reduce heat to low and simmer until ready to serve. Season to taste – I recommend ground cumin, Chili powder, and Salt and Pepper.
  • To finish, add all the ingredients to a small dish and mix to coat. Taste the salsa and adjust the flavors if necessary. Add more salt to balance flavor, lime for acidity, or pineapple for sweetness. Set aside.
  • After tacos have been baked and slightly cooled down, top them generously with pineapple, pinto beans, and other toppings. I chose avocado, hot pepper sauce, and cilantro.
  • Fresh shells are the best. It would be best if you only made as much as you plan to eat immediately, as the covers tend to lose crispness when stored.

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