Vegan Chalupa Supreme
Indulge in the bold flavors and satisfying textures of this Vegan Chalupa Supreme, a plant-based twist on a fast-food classic that's perfect for any occasion! Featuring crispy, golden chalupa shells made from scratch, this recipe is layered with spiced black beans, creamy vegan sour cream, zesty pico de gallo, crisp shredded lettuce, rich guacamole, and melty vegan cheese shreds. With just 30 minutes of prep time, it’s surprisingly easy to create this delectable handheld meal that’s packed with protein, vibrant veggies, and crave-worthy seasonings. Ideal for Taco Tuesdays, game day spreads, or a fun family dinner, this vegan chalupa recipe delivers everything you love about Tex-Mex cuisine—completely dairy- and meat-free! Serve them fresh and hot for the ultimate plant-based delight.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 3 tablespoons Vegan butter
- 0.75 cup Warm water
- 1 cup Vegetable oil
- 15 ounces Canned black beans
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 0.5 cup Vegan sour cream
- 1 cup Pico de gallo
- 1 cup Shredded lettuce
- 0.5 cup Guacamole
- 0.5 cup Vegan cheese shreds
Instructions
In a large bowl, combine the flour, baking powder, and salt. Cut in the vegan butter using a fork or your fingers until the mixture resembles coarse crumbs.
Gradually add the warm water to the flour mixture, stirring until a dough forms. Knead the dough on a floured surface for about 2-3 minutes until smooth and elastic.
Divide the dough into 4 equal portions and roll each portion into a ball. Flatten each ball into a disc shape about 1/4 inch thick using a rolling pin.
In a deep skillet, heat the vegetable oil over medium heat. Carefully fry each dough disc for 1-2 minutes on each side, or until golden brown and puffed up. Remove and let drain on paper towels.
In a small saucepan, combine the canned black beans (drained and rinsed), cumin, garlic powder, and chili powder. Cook over medium heat for 5 minutes, mashing the beans slightly with a spoon.
To assemble the chalupas, spread a layer of the bean mixture over each fried chalupa shell.
Top each with a generous dollop of vegan sour cream, a scoop of pico de gallo, shredded lettuce, guacamole, and vegan cheese shreds.
Serve the Vegan Chalupa Supreme immediately, enjoying the symphony of flavors and textures.
Nutrition Facts
Calories |
4475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.9 g | 401% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 135.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7155 mg | 311% | |
| Total Carbohydrate | 359.9 g | 131% | |
| Dietary Fiber | 62.8 g | 224% | |
| Total Sugars | 10.1 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1236 mg | 95% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 3318 mg | 71% | |
*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.
