Black Bean Chalupas Recipe

Shape and fry

Heat vegetable oil in a deep skillet or small pot to medium-high (about 350°F / 175°C). While oil heats, fold each tortilla in half over a spatula to create a shallow boat shape and secure with tongs. Fry tortillas one or two at a time, holding with tongs, turning as needed, until golden brown and crisp, about 1–2 minutes per side. Drain on paper towels and immediately sprinkle with 1/2 tsp salt while still hot. Alternatively, bake: brush both sides with oil, drape over the bars of an inverted muffin tin and bake at 425°F (220°C) 8–12 minutes until crisp and golden.

Warm 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped onion and sauté until translucent, 4–5 minutes.

Add minced garlic, cumin, and smoked paprika; cook 30–45 seconds until fragrant.

Add the cooked black beans, salt, pepper, and 1/2 cup water or vegetable broth. Stir to combine and bring to a gentle simmer for 3–4 minutes to heat through and loosen the beans.

Using a potato masher or the back of a spoon, mash the beans to a thick, slightly chunky paste. For smoother beans, transfer half to a blender or use an immersion blender and process to desired consistency, then return to the pan.

Adjust thickness with additional water or broth if needed. Stir in 1 tablespoon lime juice. Taste and adjust seasoning.

Keep warm over low heat until ready to assemble.

Prepare fresh toppings: shred lettuce, dice tomato (remove excess seeds), measure guacamole, rinse and drain sprouts, slice olives, and measure cheeses and cilantro.

If you prefer warm cheese, sprinkle shredded cheddar on the hot refried beans in the pan and cover briefly (1–2 minutes) until it melts slightly, then stir once to combine. Alternatively, add cheddar directly to the assembled chalupa.

To assemble: place 1 fried chalupa shell on a plate. Spread about 1/3 to 1/2 cup of refried black beans into the shell, smoothing to create a base.

Top the beans with 2–3 tablespoons ricotta cheese distributed in small dollops, a couple tablespoons shredded lettuce, 2–3 tablespoons diced tomato, a generous tablespoon guacamole, a heaping tablespoon sprouts, and about 1 tablespoon sliced olives.

Sprinkle with 1–2 teaspoons chopped cilantro and an extra pinch of shredded cheddar if desired. Serve with a lime wedge and hot sauce or salsa on the side. Repeat assembly for remaining shells.

Serve immediately while shells are crisp. If shells soften, re-crisp in a 350°F (175°C) oven for 3–4 minutes before serving.