Pinto Bean Quick Chalupas
Transform your weeknight dinner routine with these irresistibly delicious Pinto Bean Quick Chalupas! This recipe brings vibrant Tex-Mex flavors to your table in just 25 minutes, making it perfect for busy nights. Crispy, golden corn tortillas are layered with a creamy, spiced pinto bean mash infused with garlic, cumin, and chili powder, then topped with fresh lettuce, juicy tomatoes, tangy sour cream, and a sprinkle of cheddar cheese. A drizzle of hot sauce and a garnish of fresh cilantro take each bite to the next level. With minimal prep time and a handful of pantry staples, these chalupas offer a quick, satisfying, and customizable meal for the whole family. Perfect for taco night or any time you crave a zesty and hearty dish!
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Ingredients
- 2 cups (cooked or one 15-ounce can) Pinto beans
- 1 tablespoon Olive oil
- 2 cloves (minced) Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 cup Water
- 8 pieces Small corn tortillas
- 0.25 cup (for frying) Vegetable oil
- 1 cup (shredded) Lettuce
- 1 medium (diced) Tomato
- 0.5 cup (shredded) Cheddar cheese
- 0.5 cup Sour cream
- 2 tablespoons (optional) Hot sauce
- 0.25 cup (chopped, optional) Cilantro
Directions
Step 1
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for 30 seconds, until fragrant.
Step 2
Add the cooked pinto beans, ground cumin, chili powder, and salt to the skillet. Stir to coat the beans with the spices.
Step 3
Pour in 1/4 cup of water and mash the beans with a fork or potato masher until they are partially smashed but still have some texture. Cook for 2-3 minutes until the mixture is thickened. Remove from heat and set aside.
Step 4
In a large skillet, heat 1/4 cup of vegetable oil over medium heat. Fry the corn tortillas one at a time for 1-2 minutes per side, until golden and crispy. Remove the crispy tortillas with tongs and transfer them to a plate lined with paper towels to drain excess oil.
Step 5
Place the fried tortillas on serving plates. Spread a generous layer of the pinto bean mixture onto each crispy tortilla.
Step 6
Top each chalupa with shredded lettuce, diced tomato, shredded cheddar cheese, a dollop of sour cream, and drizzle with hot sauce if desired.
Step 7
Garnish with chopped cilantro and serve immediately.
Nutrition Facts
| Serving size | (1524.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3156.5 |
| Total Fat 171.0g | 0% |
| Saturated Fat 43.9g | 0% |
| Polyunsaturated Fat 59.2g | |
| Cholesterol 104.4mg | 0% |
| Sodium 5609.4mg | 0% |
| Total Carbohydrate 326.2g | 0% |
| Dietary Fiber 86.0g | 0% |
| Total Sugars 22.2g | |
| Protein 100.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 967.6mg | 0% |
| Iron 22.4mg | 0% |
| Potassium 4221.5mg | 0% |
Source of Calories