Chalupas
Quick and easy crispy chalupas stuffed with seasoned black beans, cheese, lettuce, and tomatoes, perfect for weeknight dinners or casual gatherings.
Ingredients
Dough Ingredients
- 3 cups all-purpose flour
- 1.5 tbsp baking powder
- 1 tsp salt
- 2 tbsp melted butter or neutral oil (vegetable/canola)
- 1.25 cups milk (whole or 2% for best tenderness)
- 0.5–1 cups oil for frying (vegetable or canola, enough for shallow frying)
Filling Ingredients
- 2 cups black beans (canned, drained and rinsed, or cooked from dry)
- 1 pinch salt for seasoning beans
- 0.5 tsp ground cumin for seasoning beans
- 1/2 lime juice for seasoning beans
- 2 cups lettuce, chopped
- 1 cup tomatoes, chopped
- 3/4 cup sour cream
- 3/4 cup queso sauce (warmed)
- 3/4 cup shredded cheese (pepper jack, cheddar, or Monterey Jack)
Optional Toppings
- sliced jalapeños
- cilantro
- diced onions
- lime wedges
- avocado
Instructions
Preparation
- In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Stir in the melted butter (or oil) and milk. Mix until a soft dough forms; it should be tacky but not sticky. Adjust with flour or milk if needed.
- Turn the dough onto a lightly floured surface and knead gently 6–8 times. Cover and let it rest for 10 minutes.
- Divide the dough into 8 equal balls. Roll each ball into a 6–7 inch circle.
Frying
- Heat about 1/2–1 inch of oil in a skillet until it reaches 350°F.
- Fry each circle for 30–45 seconds per side until golden and puffed. Use tongs to flip and drain on paper towels.
Filling
- Heat black beans in a saucepan with salt, cumin, and lime juice until warmed through.
- Warm the queso sauce until pourable.
- Assemble each chalupa: place a fried shell, spread beans, drizzle queso, add cheese, lettuce, tomatoes, and finish with sour cream. Add optional toppings if desired.
Notes
For vegan, use plant-based milk and dairy-free replacements. For gluten-free, use a gluten-free flour blend. Fry shells at the right oil temperature to avoid greasiness.