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Black Bean Chalupas (1/2 Order) Recipe

Name: The Omelettrys Black Bean Chalupas (1/2 Order) Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 each store-bought chalupa shells or thick corn tostada shells; 1 tbs vegetable oil (for shallow frying); 3 oz canned black beans, drained and rinsed; 1 tsp olive oil; 0.25 each yellow onion, finely diced; 0.5 tsp garlic, minced; 0.25 tsp ground cumin; 0.25 tsp chili powder; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 0.5 tbs lime juice; 1 tsp water (to loosen if needed); 2 tbsp shredded Monterrey Jack or Oaxaca cheese; 0.25 cup shredded romaine lettuce; 2 tbsp diced tomatoes; 1 tbsp pickled red onions or quick-pickled onions; 1 tsp crema or sour cream; 1 tsp crumbled cotija or feta (optional); 0.5 tsp chopped cilantro (for garnish); 0.5 each lime wedges (to serve)

Inspired by The Omelettry

Time20m

Serves1

Make Black Bean Chalupas (1/2 Order) Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chalupa shells

2 each store-bought chalupa shells or thick corn tostada shells

1 tbs vegetable oil (for shallow frying)

Black bean filling

3 oz canned black beans, drained and rinsed

1 tsp olive oil

1/4 each yellow onion, finely diced

1/2 tsp Garlic, minced

1/4 tsp Ground cumin

1/4 tsp Chili powder

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

1/2 tbs ReaLime juice

1 tsp water (to loosen if needed)

Toppings

2 tbsp shredded Monterrey Jack or Oaxaca cheese

1/4 cup shredded romaine lettuce

2 tbsp Diced Tomatoes

1 tbsp pickled red onions or quick-pickled onions

1 tsp crema or sour cream

1 tsp crumbled cotija or feta (optional)

1/2 tsp chopped cilantro (for garnish)

1/2 each lime wedges (to serve)

Method

Chalupa shells

Warm or crisp shells

If using store-bought chalupa shells that are ready-to-eat, warm in a 350°F (175°C) oven for 4–6 minutes. If you prefer crispier shells or are using thick corn tostada shells, heat 1 tablespoon vegetable oil in a skillet over medium heat and fry each shell 45–60 seconds per side until golden and crisp. Drain briefly on paper towels and keep warm while preparing filling.

Black bean filling

Sauté aromatics

Heat 1 teaspoon olive oil in a small skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add spices and beans

Stir in the ground cumin and chili powder and toast 15–20 seconds. Add the drained and rinsed black beans and 1 teaspoon water. Cook, stirring and gently pressing some beans with the back of a spoon, until mixture is warmed and slightly mashed but still has texture, about 2–3 minutes.

Finish filling

Remove from heat. Stir in lime juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning as needed. Keep warm until assembly.

Assembly & toppings

Divide the warm chalupa shells between two plates (2 shells total). Spoon the black bean mixture evenly into each shell (about half the filling per shell).

Sprinkle 1 tablespoon shredded cheese over each filled chalupa so it melts slightly from the warm beans and shell.

Top each chalupa with shredded lettuce (about 1–2 tablespoons per chalupa), diced tomatoes, and a teaspoon of pickled red onions.

1h 15m

Mini Goat Cheese & Tomato

Inspired by The Omelettry

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