Open-Face Mexican Chalupas

I ripped this recipe out from a health-food magazine I picked up from a little local natural food store ages ago and adjusted it slightly to suit our family.  Unfortunately, I can’t figure out which magazine it was from originally.   :-/

Anyway, here’s what it says:

“Take a tortilla, layer it with beans and lean protein, add a medley of colorful veggies, and not only do you have a quick-and-easy-meal, it’s your rainbow for the day.”

To make this meal vegetarian (and VERY cheap), simply skip the meat. To make it dairy-free, simply skip the cheese.  It’ll be delicious any way you make it.  🙂

  • 3-4 tablespoons coconut oil, divided (The original recipe calls for vegetable oil.  But coconut makes the corn tortillas oh-so-tasty!)
  • 1 lb. grass-fed, organic lean ground beef (You could use turkey in its place if you’d prefer)
  • 1 15.5-oz can black beans, drained and rinsed
  • 1 28-oz. can diced tomatoes with green pepper and onion, drained
  • 6 corn tortillas (or whole grain flour tortillas)
  • Salad greens, thinly sliced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced

Optional Toppings: Sour Cream, Salsa, Guacamole, Corn, Cheese

Heat 1 tablespoon oil in large skillet over medium heat. Add ground meat and cook until evenly browned and crumbly. Add black beans and tomatoes, and simmer 5 minutes.

Heat oven to 350 degrees. Place other 2-3 tablespoons of coconut oil in a cake pan or large Pyrex baking pan. Put dish in the oven to melt and heat oil.  Place 3 tortillas in oil and allow to brown on first side, about 3 minutes. Flip and brown on the other side, about another minute.  Remove and keep warm.

Top tortillas with some of the meat mixture and remaining toppings.

Voila! A colorful and simple Mexican dinner!


2 thoughts on “Open-Face Mexican Chalupas

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