Jul 09 2026
Restaurants›Cabos Cantina & Grill 2›Vegetarian Option B Recipe

Vegetarian Option B Recipe

Inspired by Cabos Cantina & Grill 2
Time1h
Serves2

ONE CHALUPA AND ONE CHEESE ENCHILADA SERVED WITH REFRIED BEANS AND SPANISH RICE.

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Ingredients

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Chalupa

Cheese Enchilada

Refried Beans

Spanish Rice

Method

Chalupa Preparation

  1. 1

    Prepare the Chalupa Base

    Heat olive oil in a skillet over medium heat. Lightly fry the corn tortillas until they are slightly crisp, about 2 minutes per side.

  2. 2

    Assemble the Chalupa

    Spread refried beans over each fried tortilla. Top with shredded lettuce, diced tomato, cheddar cheese, avocado slices, and a dollop of sour cream.

Cheese Enchilada Preparation

  1. 3

    Prepare the Enchiladas

    Preheat the oven to 350°F (175°C). Heat olive oil in a pan over medium heat. Lightly sauté the onion and garlic until translucent.

  2. 4

    Assemble the Enchiladas

    Soften the corn tortillas by briefly heating them. Fill each tortilla with shredded cheddar cheese, roll them up, and place them seam-side down in a baking dish.

  3. 5

    Add Sauce and Bake

    Pour enchilada sauce over the rolled tortillas and sprinkle with any remaining cheese. Bake for 20 minutes until cheese is bubbly.

Refried Beans Preparation

  1. 6

    Heat the Beans

    In a small saucepan, heat the canned refried beans over medium heat. Stir in olive oil for added flavor and smoothness.

Spanish Rice Preparation

  1. 7

    Cook the Rice

    In a saucepan, heat olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant. Add the rice and toast for 2-3 minutes.

  2. 8

    Add Liquid and Seasoning

    Pour in the vegetable broth and tomato sauce. Add cumin and salt. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes until rice is tender and liquid is absorbed.

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