Cheesy Bean Chalupa Recipes

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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

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.

CHEESY WHITE BEAN-TOMATO BAKE



Cheesy White Bean-Tomato Bake image

For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you - even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it's white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that's left to do is dot it with cheese and bake until it's as molten or singed as you like. Serve with bread and a bitter-green salad.

Provided by Ali Slagle

Categories     dinner, lunch, weekday, weeknight, beans, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1/4 cup extra-virgin olive oil
3 fat garlic cloves, thinly sliced
3 tablespoons tomato paste
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1/3 pound mozzarella, coarsely grated (about 1 1/3 cups)

Steps:

  • Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it's lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
  • Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you'd like, run the skillet under the broiler for a minute or 2. Serve at once.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 14 grams, Carbohydrate 49 grams, Fat 23 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 717 milligrams, Sugar 2 grams

REFRIED BEAN AND CHEESE ENCHILADAS



Refried Bean and Cheese Enchiladas image

Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice.

Provided by hunni662

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 6

cooking spray
2 (16 ounce) cans refried beans
2 cups shredded Mexican cheese blend, divided
½ cup chopped onion
12 small corn tortillas
2 (10 ounce) cans red enchilada sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
  • Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
  • Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
  • Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

Nutrition Facts : Calories 478.8 calories, Carbohydrate 55.4 g, Cholesterol 55 mg, Fat 19.6 g, Fiber 12.4 g, Protein 22.7 g, SaturatedFat 11.3 g, Sodium 1056 mg, Sugar 1.9 g

SOUTHWESTERN STYLE CHALUPAS



Southwestern Style Chalupas image

This recipe came from my sister who lives in Arizona. It is a very tasty blend of pork, beans and spices served over corn chips. Try topping with cheese, peppers, salsa, sour cream, etc. Everyone who tastes it asks for the recipe. Excellent!

Provided by ELETA

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h5m

Yield 8

Number Of Ingredients 9

1 (4 pound) pork roast
1 pound dried pinto beans
1 (4 ounce) can chopped green chile peppers
2 tablespoons chili powder
2 teaspoons cumin seed
1 teaspoon dried oregano
salt and pepper to taste
1 quart water
1 (16 ounce) package corn chips

Steps:

  • In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper, and water. Cover, and simmer on Low for 4 hours.
  • Shred meat, removing any bones and fat. Cover, and continue cooking for 2 to 4 more hours. Add more water if necessary.
  • Place corn chips on serving plates. Spoon pork mixture over chips, and serve with desired toppings.

Nutrition Facts : Calories 660.3 calories, Carbohydrate 71.7 g, Cholesterol 78.5 mg, Fat 23.5 g, Fiber 15.7 g, Protein 42.7 g, SaturatedFat 4.2 g, Sodium 891 mg, Sugar 1.7 g

BEAN AND CHEESE CHALUPAS



Bean and Cheese Chalupas image

Delicious light Tex-Mex flavors on a tostada shell

Categories     Vegetarian Meals     Mexican     Mexican Vegetarian Meals     Vegetarian     Vegetarian Vegetarian Meals     Lunch     Vegetarian Meals Lunch

Yield 1

Number Of Ingredients 8

3 Corn tortillas (Mission brand, extra thin, yellow corn, 6")
1 cup HEB Refried Charro Beans 1/2cup 130g 80cals
1.5 cup Fresh Express Shredded Iceberg Lettuce
1 oz Kraft 2% cheddar block cheese shredded
2 tbs. light sour cream
2 oz Pico de Gallo
Olive Oil Pam
6 tsp Taco Bell mild sauce

Steps:

  • Preheat oven to 400°
  • Spray each tortilla on both sides with cooking spray
  • Cook in preheated oven for 5 minutes per side
  • Heat beans on stove.
  • Top each shell with beans, taco sauce, lettuce, cheese, pico, and sour cream

Nutrition Facts : Nutritional Info Servings Per Recipe 1 Amount Per Serving Calories

CHEESY BEAN CHALUPA



Cheesy Bean Chalupa image

This dish is also delicious with seasoned ground meat or leftover chicken or turkey-just add chunks or slices on top of the bean layer before baking.

Provided by josamky1063

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

6 corn tortillas (or premade fried chalupa shells)
2 tablespoons olive oil
2 tablespoons lime juice
1/2 teaspoon chili powder
1 teaspoon Dijon mustard
1 head iceberg lettuce, shredded
2 radishes, thinly sliced
1/4 cup cilantro leaf, loosely packed
1/4 cup basil leaves, chopped (or 1 teaspoon dried basil)
1/4 cup scallion, chopped
salt and pepper, to taste
8 ounces cheddar cheese, grated
6 tablespoons low-fat sour cream

Steps:

  • When you are ready to assemble the chalupas, preheat oven to 350 degrees F.
  • Lightly spray cookie sheets with nonstick cooking spray.
  • Place the tortillas in a single layer. Bake tortillas for 20 minutes until crispy and golden brown. (Do not turn over.)
  • While the tortillas are baking, place the olive oil, lime juice, chili powder and Dijon mustard in a bowl and whisk until blended.
  • Add the lettuce, radishes, cilantro leaves, basil and scallions to the above ingredients. Toss to combine.
  • Season with salt and pepper to taste and toss again.
  • Keeping the just-baked tortillas on the cookie sheet, spread 1/4 cup of the White Bean Dip on each tortilla and sprinkle with 2 Tablespoons of shredded cheddar cheese.
  • Heat in oven at 350 degrees F until cheese is melted-about 5 minutes.
  • Top each tortilla with salad mix, avocado salsa, sour cream and remaining cheese. If you have extra tortillas, cut them into quarters and bake them to use as garnish.

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