Name: Crispy Baked Tacos with Pineapple Salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 (tacos)
Ingredients: 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