Crispy Baked Vegan Tacos
Ingredients
The taco shells
-
6-8
pieces
white or yellow corn tortillas
-
as needed
tablespoons
avocado or grape seed oil
-
as needed
to taste
sea salt
The beans
-
~2
cups
Mexican Pinto Beans
-
¼
teaspoon
ground cumin
-
¼
teaspoon
ground chili powder
-
1
pinch
sea salt
-
1
pinch
black pepper
The salsa
-
¼
cup
diced pineapple
-
½
cup
diced tomato
-
3
tablespoons
diced jalapeño (optional)
-
3
tablespoons
diced red onion
-
¼
cup
chopped cilantro
-
1
tablespoon
lime juice
-
1
pinch
salt
-
1
pinch
pepper
Optional toppings
-
as needed
slices
ripe avocado
-
as needed
to taste
hot sauce
-
as needed
to taste
lime juice
-
as needed
to taste
fresh chopped cilantro
Instructions
- Preheat the oven to 425°F (218°C) and prepare two baking sheets.
- Brush the tortillas on both sides with oil and sprinkle with salt.
- Arrange the tortillas on the edge of one baking sheet, folding them over to create a shell shape.
- Bake the tortillas for 10-20 minutes until they are light brown and crisp.
- While the tortillas are baking, simmer the pinto beans in a small pot and season to taste.
- Prepare the pineapple salsa by mixing all salsa ingredients in a bowl and adjusting flavors as needed.
- Once the taco shells are done baking and cooled, fill them generously with pinto beans, salsa, and optional toppings.
Nutrition Facts (estimated)
Servings
8 tacos
Calories
130
Total fat
4.6g
Total carbohydrates
20g
Total protein
3.8g
Sodium
203mg
Cholesterol
0mg
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