Crispy Shell Tacos with Spiced Beans, Avocado + Slaw

Active Time: 30 minutes

Total Time: 30 minutes

Why we love it:

Taking the extra step of oven-frying soft corn tortillas with the filling inside is so worth it for a special twist on tacos. It ends up feeling like a simple way to make taquitos without having to set up a frying station. I highly recommend making extras because these hold up well in the fridge and are simple to reheat in a toaster oven.

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Ingredients

2 15-ounce cans Pinto Beans
2 teaspoons Chili Powder
2 teaspoons Ground Cumin
1 teaspoon Garlic Powder
¹⁄₂ teaspoon Dried Oregano
1¹⁄₂ teaspoons Kosher Salt (divided)
2 cups Monterey Jack Cheese (or cheddar, or Mexican blend)
12 Corn Tortillas (6 inch “regular” size)
2 Tablespoons Canola Oil (divided)
1 Tablespoon Unsalted Butter
¹⁄₂ head Green Cabbage
¹⁄₂ teaspoon White Sugar
1 Lime (zest and juice)
1 Avocado
¹⁄₄ cup Sour Cream

Cooking Instructions

1. PREHEAT THE OVEN TO 425 DEGREES

Place one of the racks near the bottom 3rd of the oven.
2. MAKE FILLING

Drain the beans and use a fork to coarsely mash them up in a large bowl. Add the chili powder, cumin, garlic powder, oregano and ½ of the salt. If needed, add a teaspoon or so of water to help the spices coat the beans well.

If needed, grate the cheese.
3. FILL TACOS

Lay out the tortillas on a work surface and evenly divide the filling onto each, focusing on half of the tortilla. Top with cheese then fold over and press pretty firmly so it sticks. If your tortillas feel dry or seem like they’ll crack, warm them for about 25 - 60 seconds in the oven before filling. Older tortillas will be drier.

Generously rub each taco with canola oil and place on an unlined, rimmed baking sheet. You really want a good amount of oil, don’t skimp. Dot with butter, even underneath the tortillas. You might need 2 pans or make 2 batches.
4. BAKE

Place in the oven on the bottom rack. Bake for about 6 - 8 minutes or until the bottom is golden brown. Flip and bake for another 5 - 6 minutes until the second side is very golden and crunchy.

If you have a second pan, repeat cooking instructions. Don’t try to cook the second pan on a higher oven rack or they won’t get golden brown quickly enough.
5. CABBAGE

Meanwhile, remove the core from the cabbage and finely shred it. Place in a large bowl. In a small bowl, place the sugar, a ½ teaspoon or so of salt, and add the zest and juice of the lime and about 1 teaspoon of oil. Stir to dissolve the sugar and salt. Pour over the cabbage and gently massage it to coat and start to help wilt the cabbage.
6. SERVING

Serve the tacos with cabbage slaw, sliced avocado and a dollop of sour cream, to taste.

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Substitutions

DAIRY FREE:

use your favorite DF cheese or just leave it out
COW DAIRY FREE:

a little dollop of garlic herb goat cheese will be amazing, really creamy and perfect texture
PESCATARIAN:

I think you could add cooked, flaked fish or shrimp to the filling, but I haven’t tried it PINTO BEANS - also great with black beans. If allergic, omit beans
PINTO BEANS:

also great with black beans. If allergic, omit beans
ADD VEGGIES:

sauce finely diced zucchini, corn and onion for a great veggie filling. Or onion, peppers, and/or mushrooms. Be sure to finely dice the veggies so the tacos still lay flat
KIDS CORNER:

adjust filling for kids. I’ve folded cooked rice into these as my kids love rice, bean and cheese filling. Or you can leave the components separate for them to make their own tacos if they prefer rolling it up or putting the avocado inside. Serve with steamed broccoli or green beans if you need a veggie