Cheesy Bean Chalupa

For ease, you can use premade fried chalupa shells, but Chef James Brockman suggests baking store-bought soft tortillas as a healthier option. For topping, I personally choose low-fat over regular sour cream, or sometimes just plain yogurt. This dish is also delicious with seasoned ground meat or leftover chicken or turkey—just add chunks or slices on top of the bean layer before baking.

Chunky Avocado Salsa
White Bean Dip
Nonstick cooking spray
6 corn tortillas (or premade fried chalupa shells)
2 Tablespoons olive oil
2 Tablespoons lime juice
1/2 teaspoon chili powder
1 teaspoon Dijon mustard
1 head iceberg lettuce, shredded
2 radishes, thinly sliced
1/4 cup cilantro leaves, loosely packed
1/4 cup basil leaves, chopped (or 1 teaspoon dried basil)
1/4 cup scallions, chopped
Salt and pepper, to taste
8 oz. cheddar cheese, grated
6 Tablespoons low-fat sour cream

Directions

step 1Prepare Chunky Avocado Salsa and White Bean Dip. (Consider making the bean dip the day before and storing in the refrigerator in a Ziploc® Brand Container. However, the Chunky Avocado Salsa should be prepared as close to eating time as possible.)

step 2When you are ready to assemble the chalupas, preheat oven to 350 degrees F.

step 3Lightly spray cookie sheets with nonstick cooking spray.

step 4Place the tortillas in a single layer. Bake tortillas for 20 minutes until crispy and golden brown. (Do not turn over.)

step 5While the tortillas are baking, place the olive oil, lime juice, chili powder and Dijon mustard in a bowl and whisk until blended.

step 6Add the lettuce, radishes, cilantro leaves, basil and scallions to the above ingredients. Toss to combine.

step 7Season with salt and pepper to taste and toss again.

step 8Keeping 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.

step 9Heat in oven at 350 degrees F until cheese is melted—about 5 minutes.

step 10Top 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.