Prep 10 mins
Cook 20 mins
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
- 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.