Healthy Bean Chalupas Recipes

ROUND 2 RECIPE - BEAN AND CHEESE CHALUPAS

Round 2 Recipe - Bean and Cheese Chalupas image

Provided by Sandra Lee

Time 25m

Yield 4 serving

Number Of Ingredients 10

Ingredients

1/2 cup canola oil
4 corn tortillas
1 cup reserved bean mixture from Bean and Cheese Tamales recipe
1 cup Monterey jack cheese
1 Roma tomato, chopped
1/2 onion, chopped
1 teaspoon chili powder
Kosher salt
1/2 head green cabbage, shredded, reserved from Crispy Fish Tacos
1/4 cup sour cream

Steps:

Heat the oil in a medium skillet over medium heat. When the oil is hot, fry the tortillas, 1 at a time, on both sides until they are crisp. Remove from the oil and drain on a sheet tray lined with a brown paper bag or paper towels.
Preheat the broiler.
Put the fried tortillas on a sheet tray and top each with 1/4 of the bean mixture and 1/4 of the cheese. Put under the broiler until the cheese is melted and bubbling, about 2 minutes.
In a medium bowl mix together the tomato, onion, and chili powder, and season with salt, to taste.
Remove the tortillas from the sheet tray to individual serving dishes and top with shredded cabbage, the tomato mixture, and a tablespoon of sour cream.

CHALUPAS

Chalupas image

This chalupa recipe is such a refreshing change of pace from traditional chili. It's also fun to serve to guests. Nearly everyone who's sampled it has requested the recipe. -Ginny Becker, Torrington, Wyoming

Provided by Taste of Home

Categories Dinner

Time 8h25m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1 cup dried pinto beans
3-1/2 cups water
1/4 cup chopped onion
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 tablespoon chili powder
1-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 boneless pork shoulder butt roast (1-1/2 pounds)
1 package (9-1/4 ounces) corn chips
1/4 cup sliced green onions
Shredded lettuce
Shredded cheddar cheese
Chopped fresh tomatoes
Salsa

Steps:

Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.

Nutrition Facts : Calories 393 calories, Fat 19g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 680mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 8g fiber), Protein 18g protein.

HEALTHY BEAN CHALUPAS

Healthy Bean Chalupas image

Make and share this Healthy Bean Chalupas recipe from Food.com.

Provided by Bev I Am

Categories Beans

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb lean ground beef
2 (16 ounce) cans pinto beans, undrained
1 (16 ounce) can fat-free refried beans
1 (4 1/2 ounce) can chopped green chilies
1 (1 1/4 ounce) package taco seasoning mix
8 (10 inch) flour tortillas
shredded romaine lettuce
1 1/2 cups shredded reduced-fat Mexican cheese blend
1 large tomatoes, diced
salsa
reduced-fat sour cream

Steps:

Brown ground beef in a large deep skillet, stirring to crumble.
Drain beef well, and set aside.
Wipe skillet clean.
Return beef to skillet; stir in beans, chiles, and seasoning mix.
Cook over medium-low heat, stirring often, until thoroughly heated.
Press each tortilla into a tortilla shell pan or 1-quart oven-safe bowl.
Bake at 375° for 8 to 10 minutes or until crisp.
Place on lettuce-lined serving plates.
Spoon bean mixture evenly into shells; sprinkle with cheese and diced tomato.
Serve with desired condiments.

Nutrition Facts : Calories 542.3, Fat 12.2, SaturatedFat 3.8, Cholesterol 36.9, Sodium 1091.7, Carbohydrate 77.9, Fiber 16.3, Sugar 4.3, Protein 30.8

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