I absolutely love this recipe because it turns simple ingredients into a fiesta of flavors right on a crispy tortilla. Plus, the mix of spicy black beans, fresh salsa, and creamy avocado just hits all the right notes, bringing a little bit of sunshine into every bite!
I love preparing Black Bean Chalupas for a flavorful, healthful meal. The crispy corn tortillas and seasoned black beans, with their ground cumin and chili powder enhancement, make for a delightful taste experience.
Fresh salsa, shredded lettuce, and crumbled queso fresco make for a perfect, fresh, tangy finish.
Ingredients
Corn Tortillas:
Contains very little fat, a substantial quantity of carbohydrates, and no gluten.
Black Beans:
Loaded with protein and dietary fiber, brimming with antioxidants.
Ground Cumin:
Contributes a flavor that is warm and earthy, assists in digestion.
Chili Powder:
Offers a gentle heat, teeming with vitamins and minerals.
Fresh Salsa:
Tomatoes and peppers: these are the vitamin-packed ingredients that bring a stunning freshness to the dish.
Avocado:
Abundant in healthful lipids, promotes cardiovascular wellness, smooth consistency.
Queso Fresco:
Gives a calcium boost, adds a nice flavor, and offers a lovely texture.
Ingredient Quantities
- 8 small corn tortillas
- 1 tablespoon vegetable oil
- 2 cups cooked black beans, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1 cup fresh salsa
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco or feta cheese
- 1/4 cup chopped fresh cilantro
- 1 ripe avocado, sliced
- 1 lime, cut into wedges
Instructions
1. Set your oven to 375°F (190°C). Take the corn tortillas and lightly coat them with vegetable oil. The coating should be done on both sides, and it helps the tortillas become crispy during baking. Next, place the tortillas on a baking sheet, and slide them into the preheated oven. There, they should bake for around 5-7 minutes. Keep an eye on them, as the goal is to achieve crispiness without excessive browning.
2. In a medium saucepan, combine the cooked black beans, ground cumin, chili powder, garlic powder, onion powder, and salt. Heat over medium heat. Stir occasionally, and cook until heated through, about 5 minutes. The spices should be fragrant by the time this step is done.
3. With a fork or potato masher, gently mash the black beans, leaving some beans whole for texture. You want a thick, slightly chunky spread that can be spread and smeared over things with a knife.
4. Take the tortillas out of the oven, and allow them to cool for a few moments. The edges should be crisp and golden.
5. Apply a very liberal spreading of the well-seasoned black bean mixture onto each tortilla, making sure that it is evenly covered, so that every bite of these beauties offers an explosion of delicious flavor.
6. Finish the black bean layer with a spoonful of fresh salsa. Distribute it evenly across the top of each chalupa.
7. On top of the salsa, add a layer of shredded lettuce for a fresh crunch.
8. Crumble queso fresco or feta cheese over each chalupa to add a creamy, tangy element.
9. Chopped fresh cilantro and a few slices of ripe avocado offer extra flavor and texture. And that’s the way to garnish this dish.
10. Accompany the chalupas with lime wedges on the side, so that each diner can squeeze fresh lime over their chalupa right before eating it—for that extra zesty kick. Serve with plenty of napkins, as these tend to be drippy, and enjoy while the chalupas are hot and crispy.
Equipment Needed
1. Oven
2. Baking sheet
3. Pastry brush
4. Medium saucepan
5. Stirring spoon
6. Fork or potato masher
7. Knife
8. Spoon
9. Cutting board
10. Serving platter
FAQ
- What can I use instead of fresh salsa?Fresh salsa can be replaced with jarred salsa or pico de gallo. Each of these substitutes offers its own flavor and texture.
- Can I make the chalupas ahead of time?It is preferable to put the chalupas together just prior to serving to maintain tortilla crispness. However, you can make all the toppings and filling in advance.
- What if I don’t have corn tortillas?Using flour tortillas is an option, but the texture will differ from corn tortillas. For the best results, fry the tortillas until they are crispy.
- How do I make this dish spicier?For extra heat, add sliced jalapeños or a dash of hot sauce to the black beans.
- Can I use canned black beans?Canned black beans certainly work well. Before using, drain and rinse the beans.
- Is there a vegan option for the cheese?Nutritional yeast or a cheese alternative works well if you want to keep it vegan.
- Can I grill the tortillas instead of frying?Totally. Cooking the tortillas on the grill will give them a smoky flavor and keep them lower in fat.
Substitutions and Variations
For a different texture, substitute the small corn tortillas with small flour tortillas.
Shredded cheddar or Monterey Jack cheese can be used in place of queso fresco or feta cheese.
For convenience, you can use jarred salsa instead of fresh salsa.
One can substitute olive oil for vegetable oil and achieve a different flavor profile.
Cilantro is not everyone’s favorite herb; if you don’t like it, you’re not alone. You can easily replace cilantro with parsley in this recipe.
Pro Tips
1. Pre-Cook Tortillas: Try lightly toasting the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side before oiling and baking them. This process helps them achieve an even crispiness and prevents them from becoming soggy once topped.
2. Enhanced Black Bean Flavor: For even more depth of flavor, consider adding a splash of lime juice and a dash of smoked paprika to the black bean mixture. This will enhance the smoky and tangy notes, elevating the overall taste of the chalupas.
3. Homemade Salsa: If time permits, make your own fresh salsa with chopped tomatoes, onions, jalapeños, and lime juice. Homemade salsa often has a more vibrant and robust flavor compared to store-bought options.
4. Avocado Freshness: To prevent the avocado slices from browning, lightly brush them with a bit of lime juice. This will keep them looking fresh and vibrant throughout serving.
5. Layering Technique: When assembling the chalupas, ensure you don’t overload the tortillas with toppings, as this may cause them to become soggy. Keep layers thin and even, allowing each element’s flavor and texture to stand out while maintaining the crispiness of the base.
Black Bean Chalupas Recipe
My favorite Black Bean Chalupas Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Pastry brush
4. Medium saucepan
5. Stirring spoon
6. Fork or potato masher
7. Knife
8. Spoon
9. Cutting board
10. Serving platter
Ingredients:
- 8 small corn tortillas
- 1 tablespoon vegetable oil
- 2 cups cooked black beans, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1 cup fresh salsa
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco or feta cheese
- 1/4 cup chopped fresh cilantro
- 1 ripe avocado, sliced
- 1 lime, cut into wedges
Instructions:
1. Set your oven to 375°F (190°C). Take the corn tortillas and lightly coat them with vegetable oil. The coating should be done on both sides, and it helps the tortillas become crispy during baking. Next, place the tortillas on a baking sheet, and slide them into the preheated oven. There, they should bake for around 5-7 minutes. Keep an eye on them, as the goal is to achieve crispiness without excessive browning.
2. In a medium saucepan, combine the cooked black beans, ground cumin, chili powder, garlic powder, onion powder, and salt. Heat over medium heat. Stir occasionally, and cook until heated through, about 5 minutes. The spices should be fragrant by the time this step is done.
3. With a fork or potato masher, gently mash the black beans, leaving some beans whole for texture. You want a thick, slightly chunky spread that can be spread and smeared over things with a knife.
4. Take the tortillas out of the oven, and allow them to cool for a few moments. The edges should be crisp and golden.
5. Apply a very liberal spreading of the well-seasoned black bean mixture onto each tortilla, making sure that it is evenly covered, so that every bite of these beauties offers an explosion of delicious flavor.
6. Finish the black bean layer with a spoonful of fresh salsa. Distribute it evenly across the top of each chalupa.
7. On top of the salsa, add a layer of shredded lettuce for a fresh crunch.
8. Crumble queso fresco or feta cheese over each chalupa to add a creamy, tangy element.
9. Chopped fresh cilantro and a few slices of ripe avocado offer extra flavor and texture. And that’s the way to garnish this dish.
10. Accompany the chalupas with lime wedges on the side, so that each diner can squeeze fresh lime over their chalupa right before eating it—for that extra zesty kick. Serve with plenty of napkins, as these tend to be drippy, and enjoy while the chalupas are hot and crispy.
