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!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for 30 seconds, until fragrant.
Add the cooked pinto beans, ground cumin, chili powder, and salt to the skillet. Stir to coat the beans with the spices.
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.
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.
Place the fried tortillas on serving plates. Spread a generous layer of the pinto bean mixture onto each crispy tortilla.
Top each chalupa with shredded lettuce, diced tomato, shredded cheddar cheese, a dollop of sour cream, and drizzle with hot sauce if desired.
Garnish with chopped cilantro and serve immediately.
Nutrition Facts
Calories |
3156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.0 g | 219% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 59.2 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 5609 mg | 244% | |
| Total Carbohydrate | 326.2 g | 119% | |
| Dietary Fiber | 86.0 g | 307% | |
| Total Sugars | 22.2 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 968 mg | 74% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4222 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
