Pinto Bean Quick Chalupas Recipes

PORK CHALUPAS

Steps:

• Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
• Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
• When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.

3 WAYS TO COOK PINTO BEANS QUICKLY - WIKIHOW

Steps:

• Put the beans in a pot and pour in water to cover them by 2 in (5 cm). Place 1 pound (0.45 kg) of dry pinto beans into a large pot. Pick out and discard any beans that are broken. Then pour in enough water to cover the beans by 2 inches (5.1 cm).
• Bring the covered pot of water to a boil. Put the lid on the pot and turn the burner to high. Heat the beans and water until steam starts to escape from under the lid. You don't need to stir the beans as the water comes to a boil.
• Turn off the burner and let the beans rest for 1 hour. Leave the covered beans to soak in the hot water for 1 hour. They'll swell and soften a little as they quickly soak. While you can soak the beans for longer, they only need a brief soaking period since you brought the water to a boil first.
• Stir in the salt and bring the beans to a boil. Add 1 1/2 teaspoons (9 g) of kosher salt to the beans and water. Stir until the salt is dissolved and then turn the burner to medium heat so the water comes to a gentle boil.
• Simmer the uncovered beans for 1 to 1 1/2 hours. Keep the lid off of the pot as the water bubbles gently. Stir the beans occasionally as they cook and some of the water evaporates. The beans should be soft and tender once they've finished cooking. If the water begins to boil, reduce the burner to medium-low. You may need to add more water if the water completely evaporates. The beans should always be submerged as they simmer.
• Add the pintos to your recipes or store them for later. Turn off the burner and scoop out the cooked beans to use in your recipes. If you prefer to use them later, refrigerate them in an airtight container for up to 3 to 5 days. You can also freeze the beans for up to 6 months in an airtight container.

PORK CHALUPAS

Steps:

• Combine pork roast, pinto beans, green chiles, chili powder, cumin, oregano, salt, pepper and water in slow cooker.
• Cook on low for 4 hours.
• Remove roast and pull meat apart, removing any bones or fat.
• Return pork to slow cooker and continue cooking for 2 to 4 more hours, adding more water if necessary.
• Place corn chips on serving plates.
• Spoon pork mixture over chips and serve with desired optional toppings.

HEALTHY BEAN CHALUPAS

Steps:

• Brown ground beef in a large deep skillet, stirring to crumble.
• Drain beef well, and set aside.
• Wipe skillet clean.
• Return beef to skillet; stir in beans, chiles, and seasoning mix.
• Cook over medium-low heat, stirring often, until thoroughly heated.
• Press each tortilla into a tortilla shell pan or 1-quart oven-safe bowl.
• Bake at 375° for 8 to 10 minutes or until crisp.
• Place on lettuce-lined serving plates.
• Spoon bean mixture evenly into shells; sprinkle with cheese and diced tomato.
• Serve with desired condiments.

PINTO BEAN QUICK CHALUPAS

Steps:

• In a large bowl, put pinto beans and baking soda. Cover with water until water level is at least 2-3 inches higher than the beans. Let soak overnight.
• Drain and rinse beans. Place in crockpot and cover with water such that the water level is about 1 inch higher than the beans.
• Add onion, cilantro, cumin, garlic, Cajun seasoning, bacon, and boullion to crockpot.
• Cover crockpot and cook on low for 6-8 hours.
• Before serving, place approximately 1 cup of corn chips for each serving desired in an oven safe container and warm for about 5 minutes in the oven at 350 degrees.
• Serve beans over warm corn chips and top with desired toppings.