Recipe by josamky1063
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.
- 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 leaf, loosely packed
- 1⁄4 cup basil leaves, chopped (or 1 teaspoon dried basil)
- 1⁄4 cup scallion, chopped
- salt and pepper, to taste
- 8 ounces cheddar cheese, grated
- 6 tablespoons low-fat sour cream
Directions See How It's Made
- 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.