Chalupas
Chalupa with pico de gallo and sprouts on the side
Chalupas are a staple in our household. We have beans available just about everyday. We cook about 2 cups of them each week and serve them in a variety of ways.
They will keep in the refrigerator for up to 1 week, if they are not all eaten before that. Other staples are cheese, corn tortillas and salsa, which is the basis of a chalupa.
They can certainly be dressed up with pico de gallo, sprouts, avocado, sour cream or any other worthy topping. For your convenience, crispy tostadas are readily available in stores along with canned refried beans. This recipe shows the process from scratch. Check the Chirps (blog) for making your beans from scratch.
Recipe
Place 4 corn tortillas on a baking tray and bake at 350 degrees for 10 minutes. Turn the tortillas after 10 minutes and continue baking 4-5 minutes until crisp and golden brown. Oven temps vary slightly so keep an eye on them to prevent over browning.
They will keep in the refrigerator for up to 1 week, if they are not all eaten before that. Other staples are cheese, corn tortillas and salsa, which is the basis of a chalupa.
They can certainly be dressed up with pico de gallo, sprouts, avocado, sour cream or any other worthy topping. For your convenience, crispy tostadas are readily available in stores along with canned refried beans. This recipe shows the process from scratch. Check the Chirps (blog) for making your beans from scratch.
Recipe
Place 4 corn tortillas on a baking tray and bake at 350 degrees for 10 minutes. Turn the tortillas after 10 minutes and continue baking 4-5 minutes until crisp and golden brown. Oven temps vary slightly so keep an eye on them to prevent over browning.
While tortillas are crisping, mash 1 cup of cooked beans over medium heat until texture is smooth. You may have to add a little of the juice to get them to a smooth, spreadable consistency.
Grate some cheese, either cheddar or Monterrey Jack, approximately 1 to 1 1/2 cups.
Once the tortillas are ready, let them cool slightly. Spread the mashed beans about a quarter inch on top of each crispy tortilla. Sprinkle the grated cheese evenly. Reduce the oven temp to 250 and return the chalupas to the oven for about 5 minutes or until the cheese is melted. Once the cheese is melted they are ready to serve.
Toppings can include shredded lettuce, jalapenos, salsa, sprouts, diced tomatoes, avocados, pico de gallo, yogurt and sour cream. Just about anything goes!
Total time about 30 min.
Grate some cheese, either cheddar or Monterrey Jack, approximately 1 to 1 1/2 cups.
Once the tortillas are ready, let them cool slightly. Spread the mashed beans about a quarter inch on top of each crispy tortilla. Sprinkle the grated cheese evenly. Reduce the oven temp to 250 and return the chalupas to the oven for about 5 minutes or until the cheese is melted. Once the cheese is melted they are ready to serve.
Toppings can include shredded lettuce, jalapenos, salsa, sprouts, diced tomatoes, avocados, pico de gallo, yogurt and sour cream. Just about anything goes!
Total time about 30 min.
