↞ recipe box start page
Category: Meatless Main Dishes
Prep Time: Cook Time: Total Time:
Vegan French-Texican Fusion Chalupas
Homemade Chalupa Shells (recipe follows)
Cooked Lima Beans, or other White Beans, pureed and seasoned (Recipe follows)
Avocado
Guacamole (recipe follows)
Shredded Salad - Any leafy veggie combination, chopped fine or chiffonade
Minced Sweet Onion
Honey-Mustard Salad Dressing (I use Ken's Steakhouse brand or homemade)
Using cooled chalupa shells, fill in layers: Make the first layer a kind of thick layer of the seasoned beans, about 2 Tbsp. to each shell. Then top with sliced avocado. I season the chalupas with a little garlic powder and sea salt at this point but this is purely optional. Top generously with the shredded lettuces, then add a very little bit of the onion. Lastly drizzle with your favorite honey-mustard salad dressing.
-
Chalupa Shells
2 cups white flour (or mix white and wheat)
1 cup cold water
1 tsp. salt, or less if you prefer
2 Tbsp. shortening or oil
Mix the flour and salt, then cut in the shortening as for pie crust. When well-blended and the texture of cornmeal, add the water and mix. Knead lightly. This should make a fairly soft dough. Divide into eighths. Roll each 1/8 of the dough into a ball and then flatten slightly. Let rest a moment.
Good time to preheat an iron skillet.
Flatten each chalupa shell to about 1/8-inch or a little thicker. They should be about 5-6 inches across. (Just guess!) Toast on a preheated iron skillet on medium heat until they are no longer doughy, taking care to not crisp them.
To store, put in a plastic bag of any kind, or cover to seal with plastic wrap.
To make shells for chalupas: Deep fry the chalupas, using a fork or other utensil to shape like a taco shell. When golden brown and lightly crisp, drain on paper towels. Use immediately or store in a brown paper lunch sack for later use. Needs no refrigeration.
-
Seasoned Puree of Lima Beans
2 cups cooked Lima beans, or other soft white beans
1 Tbsp. ground cumin
1 tsp. or so Paprika, I use Hungarian or smoked
Fine Kosher Sea salt (Recommended: Hain)
Chill the beans in the fridge for a few hours to thicken. Reheat the beans. They will retain their thick texture. Mash any larger beans. Add seasonings and stir to completely incorporate.
These can be used to fill chalupas, or spread on tostadas, used as a dip for chips or veggies - It's rather hummus-like, or eaten straight!
-
Guacamole
You can use any amount of avocado for this because it's so easy and adaptable. I used about 3/4 of a medium avocado for the chalupa toppings so the late 1/4 of the avocado was my guacamole.
Simply mash the avocado and season with garlic powder and salt. Mash again. If it's not creamy enough for your liking, add a tiny bit of mayonnaise (vegan if you're keeping to a vegan diet, otherwise any mayo is fine!) or even a little taco sauce for a bit of zip.
Spoon onto the plate with the chalupas, with or without salad as desired.
For vegans the texture of the small bit of guacamole helps "replace" the sour cream and other dairy items so often served with Tex-Mex.
-
I hope you enjoy this recipe... If you only try one recipe from this site, I recommend this one. These are a little work but turned out exceptionally well.
view more member recipes
Vegan Fusion Chalupas
view my recipes
print
save
Category: Meatless Main Dishes
Prep Time: Cook Time: Total Time:
Vegan French-Texican Fusion Chalupas
Homemade Chalupa Shells (recipe follows)
Cooked Lima Beans, or other White Beans, pureed and seasoned (Recipe follows)
Avocado
Guacamole (recipe follows)
Shredded Salad - Any leafy veggie combination, chopped fine or chiffonade
Minced Sweet Onion
Honey-Mustard Salad Dressing (I use Ken's Steakhouse brand or homemade)
Using cooled chalupa shells, fill in layers: Make the first layer a kind of thick layer of the seasoned beans, about 2 Tbsp. to each shell. Then top with sliced avocado. I season the chalupas with a little garlic powder and sea salt at this point but this is purely optional. Top generously with the shredded lettuces, then add a very little bit of the onion. Lastly drizzle with your favorite honey-mustard salad dressing.
-
Chalupa Shells
2 cups white flour (or mix white and wheat)
1 cup cold water
1 tsp. salt, or less if you prefer
2 Tbsp. shortening or oil
Mix the flour and salt, then cut in the shortening as for pie crust. When well-blended and the texture of cornmeal, add the water and mix. Knead lightly. This should make a fairly soft dough. Divide into eighths. Roll each 1/8 of the dough into a ball and then flatten slightly. Let rest a moment.
Good time to preheat an iron skillet.
Flatten each chalupa shell to about 1/8-inch or a little thicker. They should be about 5-6 inches across. (Just guess!) Toast on a preheated iron skillet on medium heat until they are no longer doughy, taking care to not crisp them.
To store, put in a plastic bag of any kind, or cover to seal with plastic wrap.
To make shells for chalupas: Deep fry the chalupas, using a fork or other utensil to shape like a taco shell. When golden brown and lightly crisp, drain on paper towels. Use immediately or store in a brown paper lunch sack for later use. Needs no refrigeration.
-
Seasoned Puree of Lima Beans
2 cups cooked Lima beans, or other soft white beans
1 Tbsp. ground cumin
1 tsp. or so Paprika, I use Hungarian or smoked
Fine Kosher Sea salt (Recommended: Hain)
Chill the beans in the fridge for a few hours to thicken. Reheat the beans. They will retain their thick texture. Mash any larger beans. Add seasonings and stir to completely incorporate.
These can be used to fill chalupas, or spread on tostadas, used as a dip for chips or veggies - It's rather hummus-like, or eaten straight!
-
Guacamole
You can use any amount of avocado for this because it's so easy and adaptable. I used about 3/4 of a medium avocado for the chalupa toppings so the late 1/4 of the avocado was my guacamole.
Simply mash the avocado and season with garlic powder and salt. Mash again. If it's not creamy enough for your liking, add a tiny bit of mayonnaise (vegan if you're keeping to a vegan diet, otherwise any mayo is fine!) or even a little taco sauce for a bit of zip.
Spoon onto the plate with the chalupas, with or without salad as desired.
For vegans the texture of the small bit of guacamole helps "replace" the sour cream and other dairy items so often served with Tex-Mex.
-
I hope you enjoy this recipe... If you only try one recipe from this site, I recommend this one. These are a little work but turned out exceptionally well.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Fusion Burgers
by sgre52160
1/2 cup roasted red sweet peppers, finely chopped 2 tbsp purchased dried tomato pesto 3/4 tsp lemon-pepper seasoning 1/2 tsp kosher salt or 1/4 tsp regular salt 1 pound ground pork 1 tbsp
by sgre52160
1/2 cup roasted red sweet peppers, finely chopped 2 tbsp purchased dried tomato pesto 3/4 tsp lemon-pepper seasoning 1/2 tsp kosher salt or 1/4 tsp regular salt 1 pound ground pork 1 tbsp
Grilled Fusion Chicken
by sgre52160
4 boneless, skinless chicken breast halves 1/2 cup garlic-infused olive oil (or 1/2 cup extra-virgin olive oil plus 2 tsp minced garlic) 2 tbsp tequila and fresh lime juice 1 1/2 tsp hot sauce 1 t
by sgre52160
4 boneless, skinless chicken breast halves 1/2 cup garlic-infused olive oil (or 1/2 cup extra-virgin olive oil plus 2 tsp minced garlic) 2 tbsp tequila and fresh lime juice 1 1/2 tsp hot sauce 1 t
Chicken Chalupas
by sgre52160
1 can cream of chicken soup 1 (8 oz) can diced green chilies 1/2 pint sour cream 1/2 can sliced black olives 1 small onion, grated Green onion tops, chopped Grated Monterey jack and cheddar chee
by sgre52160
1 can cream of chicken soup 1 (8 oz) can diced green chilies 1/2 pint sour cream 1/2 can sliced black olives 1 small onion, grated Green onion tops, chopped Grated Monterey jack and cheddar chee
Pork Chalupas - Crock Pot
by sgre52160
2 lbs pork tenderloin, cut into 1-inch pieces (4 cups) 2 (15 to 16 oz) cans red kidney beans, rinsed and drained 1 (8 oz) can tomato sauce 1/4 cup canned chopped green chilies 4 large cloves gar
by sgre52160
2 lbs pork tenderloin, cut into 1-inch pieces (4 cups) 2 (15 to 16 oz) cans red kidney beans, rinsed and drained 1 (8 oz) can tomato sauce 1/4 cup canned chopped green chilies 4 large cloves gar
Pork Chalupas (crock Pot)
by sgre52160
2 lb pork tenderloin, cut into 1 inch pieces 2 (15-16 oz) cans red kidney beans, rinsed and drained 1 (8 oz) can tomato 1/4 cup canned chopped green chilies 4 clove garlic, minced 2 tbsp white vi
by sgre52160
2 lb pork tenderloin, cut into 1 inch pieces 2 (15-16 oz) cans red kidney beans, rinsed and drained 1 (8 oz) can tomato 1/4 cup canned chopped green chilies 4 clove garlic, minced 2 tbsp white vi
view more member recipes