Chalupas Poblanas

Chalupas Poblanas are a delightful vegan twist on traditional Mexican chalupas, featuring crispy corn tortillas topped with a vibrant blend of sautéed vegetables and zesty salsa. This dish is perfect for a satisfying lunch, bringing together fresh flavors and wholesome ingredients.

Ingredients

• Corn tortillas - 4 pieces
• Black beans - 200 grams, cooked
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Red onion - 1 small, diced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - ½ teaspoon
• Black pepper - ¼ teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Avocado - 1 medium, sliced
• Salsa - 100 grams, for serving

Steps

1. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced red onion and minced garlic, sautéing for about 2-3 minutes until translucent.
2. Add the diced red bell pepper and zucchini to the skillet. Stir in the cumin, chili powder, salt, and black pepper. Cook for an additional 5-7 minutes, until the vegetables are tender.
3. While the vegetables are cooking, heat another skillet over medium heat and lightly toast the corn tortillas for about 1-2 minutes on each side until they are crisp.
4. Once the vegetables are cooked, stir in the cooked black beans and lime juice. Heat through for another 2 minutes.
5. To assemble the chalupas, place a crispy tortilla on a plate, top it generously with the vegetable and bean mixture, and garnish with fresh cilantro and avocado slices.
6. Serve with salsa on the side for a zesty kick.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from beans and vegetables, promoting digestive health.
• High in antioxidants from peppers and avocado, supporting overall health.

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