Keyword
avocado, black beans, chalupa, cilantro, egg white, tortilla
AuthorDéja Todman
Ingredients
Stewed Black Beans
2cupslow-sodium chicken broth or water
¼cup½ stick unsalted butter
1yellow or red bell pepperor half of each, seeded, finely chopped
1small red onionfinely chopped
2cans black beansrinsed, drained 31 oz.
2garlic clovessliced
2tablespoonsfinely chopped cilantro
1jalapeñoseeded, finely chopped
Kosher saltfreshly ground pepper
Assembly
Vegetable oilfor frying; about ½ cup
6large egg whites
2corn tortillas
½avocadosliced
¼cupsour cream
¼cupcilantro leaves with tender stems
2tablespoonsunsalted butterdivided
1cupshredded iceberg lettuce
Hot saucefor drizzling
1½ouncesshredded ricotta salataabout ⅓ cup
Kosher salt
Instructions
Stewed Black Beans
Heat butter in a large pot over medium. Add bell pepper, onion, jalapeño, and garlic and cook, stirring occasionally, until vegetables are very soft, 10–12 minutes. Add beans and chicken broth.
Bring to a simmer and cook, stirring occasionally, until liquid is reduced by half and thickened, 20–25 minutes. Stir in cilantro; season with salt and pepper. Keep warm.
Assembly
Pour oil into a small skillet to come ¼ way up the sides. Heat over medium-high until very hot. Fry tortillas until lightly browned and very crisp, about 1 minute per side. Transfer to paper towels to drain.
Melt butter in a small nonstick skillet over medium heat. When it begins to foam, add 3 egg whites and a pinch of salt and cook, stirring constantly with a rubber spatula and forming a compact bundle, until whites are set but still moist, about 1 minute. Transfer to a plate. Repeat with remaining butter and egg whites.
Divide sour cream between tortillas. Top with ½ cup bean mixture, followed by lettuce, egg whites, a drizzle of hot sauce, cheese, avocado, and cilantro.