Gluten Free Vegetarian Chalupas

Gluten Free Vegetarian Chalupas

Made this yesterday and it was delicious

•1-2 tbsp extra-virgin olive oil

1 small onion, peeled and diced

1 4-ounce can chopped mild green chiles

1 14-ounce can diced tomatoes

10 corn tortillas

  1. 1 15-ounce can vegetarian refried beans

4 oz. Monterey Jack cheese, shredded

4 oz. cotija cheese (or feta), crumbled

2 scallions, chopped

Sour cream, for serving


1. Heat the oil over medium heat in a large, heavy-bottomed saucepan, and hand sauté the diced onion, stirring frequently, until translucent, about 6 minutes. Add the chopped green chiles and diced tomatoes, bring to a simmer, and allow to cook, uncovered, for about 8 minutes, or until the mixture begins to thicken.

Remove the saucepan from the heat and set it aside.

2. Place the tortillas on a large parchment-lined baking sheet and spray on both sides with cooking oil spray. Preheat your oven’s broiler, and place the tortillas about 5 inches under the broiler until golden brown on one side (less than 2 minutes). Remove from the oven, flip the tortillas over, and place them back under the broiler until golden brown on the other side (less than 2 minutes more). Remove from the oven and allow to cool briefly.

3. To serve, spread a thick layer of refried beans on each tortilla, then top with the tomato and chile mixture, then the Monterey jack cheese, cotija crumbles, and scallions. Serve warm, with sour cream.

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