Skill Level
Mexican Pinto Bean Pies with Dorito Crusts
Dorito Crust
Nacho Cheese Doritos | 6 Cups | |
Canola Oil | 2 Tablespoons | |
Water | 1/4 Cup | |
Shredded Mozzarella Cheese | 1/2 Cup |
Pinto Bean Filling
Pinto Beans | 2 Cans | |
Refried Beans | 1 Can | |
Taco Seasoning | 1 Envelope |
Toppings
Shredded Lettuce | 2 Cups | |
Chopped Tomatoes | 1 Cup | |
Shredded Cheese | 1 Cup | |
Jalapenos | 2 | |
Green Onions | 3 | |
Sour Cream | 1/2 Cup | |
Cilantro | 1/4 Cup | |
Fire Roasted Corn | 1 Can |



These are easily customizable little pie that you can tailor to your personal tastes, dress them like you would a taco.
You can use what ever flavor Doritos you like for these, I used the Nacho Cheese ones for color.
You can make the Crusts a day ahead just store them in an air tight container.
You can add Avocado, Guacamole, Salsa or Red Onion or anything you like.
- Pre Heat the oven to 375 degrees.
- To make the Crusts add the Doritos and the Shredded Cheese to a food processor and process until it looks like breadcrumbs.
- While the food processor is running slowly pour the Canola Oil in and then follow with the Water.
- The mixture should hold together when squeezed.
- Press into 6 mini tart pans or 1 x 10 inch tart tin.
- Bake for 15-17 minutes or until crust is golden.
- Set aside to cool.
- Drain the Beans (reserving the liquid) add to a pot with the Refried Beans, add the seasoning and let cook over a medium heat until heated through. Add a little of the liquid from the Beans so you can stir it easily.
- To serve spoon the Bean mixture into the Shells and garnish with the toppings.
Recommended For You
Grilled Summer Fruit Salad
Raw Beet & Goat Cheese Salad
Asian Brussel Sprout Salad
Ruby Grapefruit & Fennel Salad
Grapefruit Avocado Salad
Bean & Kale Salad
Chipotle Sweet Potato Salad
Watermelon Feta Salad
Green Apple Fennel Orange Slaw
Summer Squash Salad