Chalupas

Servings

Serving size

3 chalupas

COOKING TIME

30 Minutes

This recipe can be multiplied or divided by 2. Once assembled, the chalupas do not keep well, mostly because the tortillas fall apart on reheating. This recipe also requires making Guacamole

Serve with Guacamole

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

Preheat the oven to 325°F.

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

Click on the icon for information.

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

I love chalupas, and like tacos and enchiladas, there are endless varieties. This recipe is based on a Mexican restaurant that I used to eat at in Houston 20 years ago. Since then I have loved the refried beans topped with cheese, all warm and soft topped with fresh salad. You can strike any variation that you like. I particularly like a base of salsa verde instead of the refried black beans.

The Nutrition Facts are based on you using a canned refried black beans which have waaay too much sodium, but I 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 Dr. Gourmet recipe for Refried Black Beans will save you about 200 mg sodium per serving.

Amy’s offers good alternatives that come in at only 200 mg in a 1/2 cup serving, and their refried black beans are really great with this recipe.

"Do good and don't worry to whom."

Mexican Proverb