Bean Chalupa
A hearty and flavorful Mexican-inspired bean and pork chalupa filling, perfect for tacos or over chips, with smoky chili and tender shredded pork for a satisfying meal.
Ingredients
Instructions
- Rinse the dry pinto beans.
- Place the beans in a large pot.
- Add the pork roast, chopped onion, chopped chillies, chili powder, and season to taste.
- Pour enough water to cover the pork roast and ingredients.
- Cover the pot and simmer for at least 5 hours or until the meat shreds easily.
- Stir the mixture to thicken it.
- Serve a spoonful of the mixture on taco shells or soft flour tortillas, with condiments such as lettuce, tomatoes, cheese, or sour cream.
- Alternatively, serve over corn chips.
Tips & Substitutions
For added depth of flavor, consider marinating the pork roast overnight in a mixture of spices before cooking. If pinto beans are not available, black beans can be used as a substitute. Always ensure the beans are fully cooked until tender, and adjust the chili powder based on your heat preference. You can also add a splash of lime juice before serving for a fresh touch.
Serving Suggestions
Serve the bean chalupa mixture in taco shells or soft flour tortillas, and top with your favorite condiments such as shredded lettuce, diced tomatoes, cheese, or sour cream. This dish also pairs beautifully with Aunt Jeanettes Taco Salad for a complete meal. For a fun appetizer, serve over corn chips as a dip.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over medium heat, adding a splash of water if necessary to maintain moisture. Alternatively, you can microwave in short bursts, stirring in between, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Bean Chalupa contains roughly 215 calories, with 21g protein, 18g carbohydrates, and 8g fat. It is an excellent source of protein (42% of the Daily Value), vitamin A (25% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 650mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dry pinto beans?
Yes, you can use canned pinto beans for a quicker preparation. If using canned beans, skip the soaking and boiling steps, and simply add them to the pot during the last 30 minutes of cooking to heat through.
What can I do if the mixture is too watery?
If the mixture turns out too watery, continue to simmer uncovered for a bit longer to reduce the liquid. You can also mash some of the beans to help thicken the mixture. Adjust the seasoning as needed after thickening.
Is this recipe suitable for freezing?
Absolutely! The bean chalupa can be frozen for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).