Round 2 - Bean and Cheese Chalupas

Name: Round 2 - Bean and Cheese Chalupas
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters canola oil; 1 teaspoon chili powder; 4 corn tortillas; 1 heads green cabbage, shredded, reserved from Crispy Fish Tacos; 4 servings Kosher salt; 237 milliliters reserved bean mixture from Bean and Cheese Tamales recipe; 237 milliliters Monterey jack cheese; 1 onion, chopped; 1 Roma tomato, chopped; 59 milliliters sour cream

You can never have too many side dish recipes, so give Round 2 - Bean and Cheese Chalupas a try. One portion of this dish contains roughly 11g of protein, 40g of fat, and a total of 488 calories. This gluten free and vegetarian recipe serves 4. If you have cream, reserved bean mixture from bean and cheese tamales recipe, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Watch how to make this recipe.

Heat the oil in a medium skillet over medium heat. When the oil is hot, fry the tortillas, 1 at a time, on both sides until they are crisp.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Frying Pan

Remove from the oil and drain on a sheet tray lined with a brown paper bag or paper towels.

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Cooking Oil

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Paper Towels

Preheat the broiler.

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Broiler

Put the fried tortillas on a sheet tray and top each with 1/4 of the bean mixture and 1/4 of the cheese. Put under the broiler until the cheese is melted and bubbling, about 2 minutes.

Ingredients you will need

Tortilla

Cheese

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Broiler

In a medium bowl mix together the tomato, onion, and chili powder, and season with salt, to taste.

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Chili Powder

Tomato

Onion

Salt

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Bowl

Remove the tortillas from the sheet tray to individual serving dishes and top with shredded cabbage, the tomato mixture, and a tablespoon of sour cream.

Ingredients you will need

Sour Cream