EASY Black Bean Chalupas
A fun twist to the classic, these chalupas use parathas for the outer shells and are filled with a delicious spicy black bean filling, creamy baja sauce topped with lettuce, tomatoes and cheese
Ingredients :
- 1 tablespoon oil
- ½ cup yellow onion finely diced
- ½ cup red pepper finely diced
- 1 jalapeno pepper finely diced
- 1 can black beans rinsed and drained
- 1 tablespoon taco seasoning mix
- ½ teaspoon kosher salt
- 2 tablespoons water
- ¼ cup cilantro finely chopped optional
- ½ cup mayonnaise
- 2 garlic cloves grated
- ½ tablespoon white vinegar
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon ground cumin
- ¼ teaspoon onion powder
- ¼ teaspoon red chili powder
- 6 Kawan parathas **
- 1 cup lettuce finely chopped
- ½ cup tomatoes diced small
- ¼ cup red onion diced small
- ½ cup shredded Mexican cheese
Directions :
- Baja sauce - Combine all of the sauce ingredients in a bowl and whisk well. Refrigerate until ready to use.
- Black Bean Filling - Heat oil in a medium pan, add onion, red pepper, green pepper, jalapeno, and saute until the veggies start to soften about 5 minutes. Add beans, taco seasoning, salt, and mix well. Add water and mix. Lightly mash with a potato masher, Garnish with cilantro. Reserve the filling
- Shells - Add Kawan paratha on a preheated skillet and book about 80%. Repeat with the second paratha. Fold both in the middle to form a semi-circle and place in a preheated air fryer. Cook at 350 F for 5 minutes. Carefully take out the crispy air-fried paratha shells with a silicone spatula. Continue to cook and air fry the remaining parathas.
- Assemble - Take one of the folded parathas and evenly spread about ¼ cup of bean filling in the middle. Spread lettuce, tomatoes, onions, and cheese on top. Drizzle 1 to 2 tablespoons of sauce on top and serve.
