When you hear the word chalupa, it's likely you think of the thing that slips out of that square little box from Taco Bell--ground beef, grated cheddar, a thick spread of pinto beans. I'm constantly making new chalupa combinations, and they are usually a very far run from the border.
This one is distinctly fall-inspired, replacing pinto beans with rosemary-imbued cannellinis and heavy beef with caramelized onions and roasted sweet potatoes. The corn tortillas are baked until crisp, then slathered with bean spread and topped with a heaping helping of fun.
Baked Chalupas with Sweet Potato, Caramelized Onions and Rosemary-Garlic White Bean Spread
1. Caramelize onions. Here's how.
2. Slice up sweet potatoes into 1-inch pieces and roast or saute with olive oil, salt and pepper.
3. Bake corn tortillas on cookie sheet until crisp.
4. While tortillas are crisping, puree 1 can cannellini beans (rinsed) with garlic, rosemary, salt, pepper and olive oil in a food processor.
5. Spread beans on tortillas, top with onions and sweet potato and sprinkle with goat cheese. Bake until warm.
I served them most recently to my friends Chris and Bridget, who insisted before serving that she only wanted one. First bite. A little wink and a slight smirk arrive on Bridget's face.
"Okay, I'll have two."
How many will you have?