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Today’s recipe for chalupas is one of those speedy meals for those busy nights.  You still can get dinner on the table without having to stop at a fast food chain.  This will also help your pocket book too. It is a fairly inexpensive meal.  Dinner couldn’t be easier.  This would be excellent to even serve tonight if you have sports practice or games going on.

I found this version of Chalupas over a Recipe Girl.  It’s very similar to a tostada.  This version is made by crisping up some flour tortillas in the oven with some nonstick cooking spray.  These would also be really yummy made with crock pot refried beans too.

You start by placing 4 tortillas on the baking sheet sprayed with non-stick cooking spray. Broil on the center rack in the oven for 4 minutes. You need to watch it though so they don’t burn or brown too quickly!

Next you remove them from oven and turn the tortillas over. Then spread ¼ cup refried beans over each tortilla with and sprinkle with ¼ cup cheese. Place bake in the oven to broil until the cheese is hot and bubbling and the tortillas are crisp. Serve immediately, topping each with some lettuce, tomato/salsa, sour cream and avocado/guacamole.

Here is what you need to make the



Real Mom Kitchen

5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Mexican
Servings 8 servings
Calories 309 kcal


  • 8 6-inch flour tortillas
  • 2 cups refried beans
  • 2 cups shredded cheese cheddar or cheddar/jack blend
  • 2 cups or more finely chopped lettuce
  • 1 cup chopped fresh tomato or salsa
  • 1 cup sour cream
  • 1 cup chopped avocado or guacamole


  • Preheat the broiler. On a baking sheet sprayed with nonstick cooking spray, place 4 tortillas on the baking sheet and heat on the center rack in the oven for 4 minutes (keep an eye out so they don’t burn or brown too quickly!)
  • Remove the from oven and turn the tortillas over. Spread each tortilla with ¼ cup refried beans and top with ¼ cup cheese. Bake until the cheese is hot and bubbling and the tortillas are crisp, 5 to 7 more minutes (again, keep an eye on them!) Repeat with the remaining tortillas.
  • Serve immediately, topping each tortilla with lettuce, tomato/salsa, sour cream and avocado/guacamole. Serves 8.


Serving: 1 serving | Calories: 309kcal | Carbohydrates: 26g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 39mg | Sodium: 754mg | Potassium: 255mg | Fiber: 5g | Sugar: 5g | Vitamin A: 691IU | Vitamin C: 5mg | Calcium: 241mg | Iron: 2mg
Tried this recipe?Let us know how it was!

Recipe is adapted from Recipe Girl.

This is the original photo from this post when it was first posted in November 2010.

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  1. I love this recipe for chalupas. It’s quick and easy to make. I like that it’s inexpensive as well. It works by using any left over beans as well. Using black, garbanzos, white, red beans and putting them in a blender works. You can serve them with different beans to change it up. Thanks for sharing. Shalom

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