Here’s a recipe for Loaded Vegan Chalupas with Chipotle Queso, a delicious plant-based twist on a Tex-Mex classic! These chalupas have crispy shells, hearty fillings, and a smoky, creamy chipotle queso to take them over the top.

Loaded Vegan Chalupas with Chipotle Queso

Serves: 4 (makes 8 chalupas)
Prep Time: 20 minutes
Cook Time: 25 minutes

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Ingredients

For the Chalupa Shells:

• 8 small flour tortillas
• 2 tbsp vegetable oil
• ½ tsp salt

For the Filling:

• 1 block (14 oz) firm tofu, crumbled
• 1 can (15 oz) black beans or pinto beans, rinsed and drained
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and black pepper, to taste

For the Chipotle Queso:

• 1 cup raw cashews (soaked in hot water for 15 minutes, then drained)
• ½ cup plant-based milk (unsweetened)
• 2 tbsp nutritional yeast
• 1 chipotle pepper in adobo sauce (adjust to taste)
• 1 tbsp lime juice
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt, to taste

For Toppings:

• 1 cup shredded lettuce
• 1 cup fresh salsa or diced tomatoes
• 1 avocado, diced or sliced
• ¼ cup chopped red onion
• Fresh cilantro, chopped
• Jalapeño slices (optional, for heat)

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Instructions

Step 1: Prepare the Chalupa Shells

1. Heat a non-stick skillet over medium heat and add 1 tsp of vegetable oil.
2. Place a tortilla in the skillet, cooking for about 30 seconds on one side. Flip, fold the tortilla gently in half to form a taco shape, and cook each side until crispy and golden, about 1–2 minutes per side. Repeat with the remaining tortillas, adding more oil as needed.

Step 2: Make the Filling

1. Heat olive oil in a large skillet over medium heat. Add crumbled tofu and sauté for 4–5 minutes until lightly browned.
2. Stir in the black beans, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for another 5 minutes, stirring occasionally. Set aside.

Step 3: Make the Chipotle Queso

1. In a blender, combine the soaked cashews, plant-based milk, nutritional yeast, chipotle pepper, lime juice, smoked paprika, garlic powder, onion powder, and salt. Blend until smooth and creamy. Adjust seasoning to taste.

Step 4: Assemble the Chalupas

1. Spread a generous spoonful of chipotle queso inside each crispy chalupa shell.
2. Add the tofu and bean filling, followed by shredded lettuce, fresh salsa, avocado, red onion, and optional jalapeño slices.
3. Drizzle with extra chipotle queso and garnish with fresh cilantro.

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Serving Suggestions

• Serve with a side of Mexican rice or tortilla chips and guacamole.
• Pair with a refreshing drink like lime agua fresca or iced hibiscus tea.

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Tips & Variations

• Gluten-free option: Use gluten-free tortillas for the chalupa shells.
• Make it spicier: Add extra chipotle peppers or a splash of hot sauce to the queso.
• Bulk it up: Add roasted sweet potatoes or grilled veggies to the filling.
• Storage: Store leftover components separately in airtight containers in the fridge for up to 3 days.

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These Loaded Vegan Chalupas with Chipotle Queso are bursting with bold flavors, creamy textures, and crispy goodness.