Chalupas
Servings
2Serving size
3 chalupas
Ingredients
| 6 tortilla, medium (approx 6 inch dia) Corn tortillas |
| 1/2 cup Refried beans, canned, fat-free |
| 2 Ounces Reduced fat monterey jack cheese (shredded) |
| 6 leaf outer Romaine lettuce (shredded fine) |
| 1 large whole (3 inch dia) Tomatoes (coarsely chopped) |
| 1/2 cup Coriander (cilantro) leaves, raw (chopped) |
| 1 to taste Black pepper |
Instructions
Spread the refried beans equally across the six tortillas. Sprinkle with the cheese and place in the oven.
When the cheese is just melted, remove the tortillas from the oven and top with the lettuce, tomato, cilantro, pepper, 3 Tbsp. of guacamole each and salsa.
Serve.
Serve this recipe with one of these vegetable side dishes.
Guacamole
Place the avocado, onion, tomato, cilantro, cumin, cayenne, salt and pepper in a bowl. Using a fork, mash the guacamole until blended and the avocado is coarse chunks. Chill for about an hour before serving.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
The Nutrition Facts are based on you using a canned refried black beans which have waaay too much sodium, but we wanted you to see the worst case. A half cup of Old El Paso Traditional Refried Beans has a whopping 580 mg in a half cup of refried beans. There are alternatives. The recipe for Refried Black Beans will save you about 200 mg sodium per serving.