Recipe: Vegetarian Hummus & Kale Tostadas (aka: Chalupa)

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Let’s just get down to the nitty gritty.

Is a flat, fried corn tortilla a tostada or a chalupa?

I’ve done some very, very scientific research on this matter (i.e. wikipedia and cafemom and food.com) and here’s my take:

A tostada is a toasted/fried flat or bowl shaped tortilla (usually made from corn) with toppings on it.

A chalupa is the shallow bowl tostada (unless you are going through the Taco Bell line in which case a chalupa is a soft-dough thick fried flour tortilla folded into “boat” form.

I wanted to clear that up before any fights ensued. Granted, apparently these terms vary by location, so it might be different where you live and eat!

Either way, my husband made me the most amazing tostada/chalupa today for lunch! I baked and fried some corn tortillas for tostadas the other day for the fam (which were also super yummy) and we had two left, so my hubs made up his own invention and I. loved. it.

(By the way, there is no question which of us is the better cook: HE is. Hands down.)

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Vegetarian Hummus Tostada/Chalupa

  • 2 tostadas/chalupas*
  • 1/2 cup of hummus
  • 1/4 cup of crumbled feta
  • 1/4 cup of chopped kale or greens
  • 5-6 cherry tomatoes, quartered
  • (For vegan: substitute pine nuts in lieu of the feta)

Instructions

  1. In a small bowl, mix together hummus, feta (saving a few pieces for topping), and kale.
  2. Spread it over the tostadas.
  3. Top with a few more pieces of feta and the tomatoes.
  4. Eat!

I know it’s simple, and didn’t really need a “recipe” but it was just so yummy and so something I’d never thought about that I had to share! Props to my love, Mr. Chord Dice, for making me lunch! I wasn’t even going to post today but it was so yummy I had to share!

* Here is the recipe that I used for making tostadas

  1. Lay them flat on the oven rack at 250° for 7 minutes (keep an eye on them and take them out earlier if they are too brown).
  2. Heat up a skillet with 1/4 inch of canola oil on medium-high (I actually used half canola oil and half coconut oil because I ran out of canola)
  3. With a pair of tongs, lay the tortilla into the oil for about 20-30 seconds using the tongs to push it down into the oil, then flip it over and fry it for an additional 20 seconds.
  4. Lift the tortilla out of the pan allowing the oil to drip off and place the tortilla on a towel-lined plate (or, if you are green like me, put it on a cooling rack with a cookie sheet underneath it so that the oil just drips onto the cookie sheet).
  5. Finish with the rest of the tortillas!

And because I am the queen of selfies, I had to take one with my tostada/chalupa! Haha!

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Recipe: Vegetarian Pioneer Woman Enchiladas With A Bonus Leftovers Recipe

I have never had the original Pioneer Woman Enchiladas, but DANNNNNNNNG this vegetarian version I made was uh.maz.ing. I won’t say that they were “easy” (which is one of my favorite qualifiers for a good recipe), but they weren’t super difficult either. I think if I made them a few more times and they were a bit more second hand then I could probably refer to them as “easy”.

But my husband, literally, complimented me on them after every. single. bite.

Sooooo, that means that they are a keeper!

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Vegetarian Pioneer Woman Enchiladas

  • 2 Tablespoons, divided and 1/2 cup Canola or Vegetable Oil, divided
  • 1 Tablespoon All-purpose Flour
  • 1 can (28 Ounce) Enchilada Or Red Sauce
  • 2 cups Vegetable Broth
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 2 Tablespoons and 1/2 cup Chopped Cilantro
  • 2 cans black beans, rinsed
  • 1/2 cup chopped onions (I used frozen)
  • 2 cans (4 Ounce) Diced Green Chilies
  • 14 whole Corn Tortillas
  • 3 cups Grated Colby Jack Cheese (or similar)
  • 1 cup Chopped Green Onions
  • 1 cup frozen corn

Instructions
(I’m gonna break my instructions up similarly to PW’s method cause it really does make it easier.)

The Sauce

  1. Over medium heat, add 1 Tablespoon of oil and flour and whisk together, cooking for one minute.
  2. Pour in the enchilada sauce, vegetable broth, 2 Tablespoons of cilantro, salt and pepper. Bring to a boil.
  3. Reduce heat and simmer while you prep the beans and tortillas. (She suggested simmering for 30-45 minutes… I simmered mine for about twenty probably and it was still fine.)

The Bean Filling

  1. Heat 1 Tablespoon of oil over medium heat, then saute the onions and add the black beans and green chiles for about five minutes, stirring occasionally.

The Tortillas

  1. Preheat your oven to 350°.
  2. While doing that (if you are up for a little multitasking), heat 1/2 cup of vegetable oil in a small skillet over medium heat.
  3. Set up a paper-towel-lined plate to the side.
  4. Using tongs, dip one corn tortilla at a time into the oil and allow to fry until soft. I flipped mine about twenty seconds each side. Then arrange on the paper towels.

The Assembly

  1. Pour 1/2 cup of enchilada sauce in the bottom of a baking pan and spread it around the bottom.
  2. Dip each tortilla into the enchilada sauce in the pan (see her link above for great pictures of this process) and lay flat.
  3. Spoon in a bit of bean mixture, a pinch of cheese, green onions, and corn in the center of each tortilla.
  4. Roll up and put it in the baking pan with the seam down until you have filled your pan or used up all your tortillas.
  5. Pour some of the remaining enchilada sauce over the enchiladas and sprinkle with the rest of the cheese.
  6. Bake for 20 minutes (or until bubbly) and then sprinkle with cilantro and serve with sour cream.

Feed to yourself and someone else… invite someone over cause these suckers are goooooooooood. (Even though they look anything but good in this pic… I’m not a food photographer, so think of this more along the lines of “reality food tv”.)

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Oh yeah, and the… Super Bonus Leftovers Recipe! Well, I actually made this whole recipe in half because I didn’t realize until I started making it that I had not paid attention and I got a medium sized jar of enchilada sauce… and what are enchiladas if they are lacking in sauce. So, I ended up having some of the bean mixture and sauce left over. And so I threw it together with some rice and it was a great thing to make for the hubs for lunch today! But honestly, I think I’ll make it again when we are craving the flavors of this enchiladas dish but I’m not in the mood to hassle with the tortillas.

Vegetarian Pioneer Woman Enchiladas SUPER BONUS LEFTOVERS RECIPE

  • 1 cup (or however much you have) bean mixture from enchilada recipe
  • 1/4 cup enchilada sauce mixture from enchilada recipe
  • 1 cup of dry rice
  • Vegetable broth
  1. Cook the rice using vegetable broth (if you want, or you can just use water).
  2. Heat beans and enchilada sauce.
  3. When rice is ready, stir in beans and enchilada sauce.
  4. Devour.

And yeah… you can’t make rice and beans look “pretty” in a pic, like, ever. But… here they are. Yummy!

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