Healthy Bean Chalupas Recipes

Steps:

• Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.

Steps:

• 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. Remove from the oil and drain on a sheet tray lined with a brown paper bag or paper towels.
• Preheat the 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.
• In a medium bowl mix together the tomato, onion, and chili powder, and season with salt, to taste.
• 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.

Steps:

• Brown ground beef in a large deep skillet, stirring to crumble.
• Drain beef well, and set aside.
• Wipe skillet clean.
• Return beef to skillet; stir in beans, chiles, and seasoning mix.
• Cook over medium-low heat, stirring often, until thoroughly heated.
• Press each tortilla into a tortilla shell pan or 1-quart oven-safe bowl.
• Bake at 375° for 8 to 10 minutes or until crisp.
• Place on lettuce-lined serving plates.
• Spoon bean mixture evenly into shells; sprinkle with cheese and diced tomato.
• Serve with desired condiments.

Steps:

• Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
• Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
• When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.

Steps:

• When you are ready to assemble the chalupas, preheat oven to 350 degrees F.
• Lightly spray cookie sheets with nonstick cooking spray.
• Place the tortillas in a single layer. Bake tortillas for 20 minutes until crispy and golden brown. (Do not turn over.)
• While the tortillas are baking, place the olive oil, lime juice, chili powder and Dijon mustard in a bowl and whisk until blended.
• Add the lettuce, radishes, cilantro leaves, basil and scallions to the above ingredients. Toss to combine.
• Season with salt and pepper to taste and toss again.
• Keeping the just-baked tortillas on the cookie sheet, spread 1/4 cup of the White Bean Dip on each tortilla and sprinkle with 2 Tablespoons of shredded cheddar cheese.
• Heat in oven at 350 degrees F until cheese is melted-about 5 minutes.
• Top each tortilla with salad mix, avocado salsa, sour cream and remaining cheese. If you have extra tortillas, cut them into quarters and bake them to use as garnish.