Looking to add a burst of Mexican-inspired flavors to your vegetarian meal repertoire? Look no further than my delectable Vegetarian Potato & Veggie Chalupa recipe! Packed with a colorful array of fresh vegetables and hearty potatoes, this chalupa is a celebration of taste and nutrition that will leave you craving more. In this easy-to-follow recipe, we combine the earthy goodness of potatoes with a medley of vibrant veggies, all nestled on a crispy chalupa shell. Whether you're a dedicated vegetarian or simply looking to explore meatless options, this dish promises to be a crowd-pleaser for everyone at the table.

Join me on a culinary journey as we guide you through simple steps to create this fiesta of flavors. Perfect for lunch or dinner, this chalupa bursts with essential nutrients, textures, and, most importantly, an irresistible taste. Your family and friends will be asking for seconds, so make sure to prepare plenty! Let's dive into the world of Mexican-inspired cuisine and savor the delightful combination of fresh vegetables and hearty potatoes in this Vegetarian Potato & Veggie Chalupa recipe. Get ready to impress your taste buds and elevate your vegetarian cooking game! This filling is Vegan.

Happy Cooking!

Servings: 8-10 chalupas

Prep Time: 20-30 mins

Cooking Time: 45-60 mins

Total Time: 1.5-2 hours

Ingredients:

Potato & Veggie Filling:

• 1-2 tbsp peanut/vegetable/avocado Oil

• 1/2 cup yellow onions chopped

• 4-6 cloves of garlic minced

• 4-5 medium golden potatoes half boiled and cut into about 1/2 inch cubes

• 1 bell pepper chopped; I used half of each color

• 1 jalapeño chopped

• 1/2 cup corn kernels

• 2-3 scallions chopped

• 1 tsp Salt as per taste

• 1/4 tsp Pepper

• 1/2 tsp Oregano flakes

• 3/4 tsp Cumin powder

• 1/4 tsp Sugar

• 1/2-1 tsp Paprika 

• 1-2 tbsp Taco sauce or hot sauce of your choice

• 1/4 cup chopped coriander

Assembly:

• 8-10 four-inch flour tortillas; I used flour street-style tacos

• 1/2-2/3 cup shredded Lettuce 

• 1/4 cup salsa of your choice

• 1/3-1/2 cup grated Cheese or queso

• 1/2 cup refried beans; optional

• Sour cream

• Oil to deep fry

Directions:

1. Potato & Veggie Filling: I like to half boil the potatoes a while before cooking so it cools. Cold potatoes crisp up better and need less oil.

2. Put a pan on medium heat and add oil. Once warm, add potatoes and cook for 5-6 mins till it starts to crisp. Do not move it about too much so it doesn’t mush.

3. Once the potatoes start crisping up, add onions and garlic and saute for 4-5 mins till it starts getting fragrant and cook.

4. Add chopped peppers, chopped jalapenos, spices, and cook for 3-4 mins.

5. Add scallions and saute for about 2-3 mins.

6. Add corn and chopped coriander and mix well.

7. Cook everything together for 2-3 mins and the filling is ready!

8. Frying the tortillas: Be careful while frying them! Heat oil to deep fry the chalupas.

9. Take tortillas and use a knife and make indents on both sides. This helps it not bubble up when frying. Gently fold the tortilla in half making a U shape. Hold the top with tongs and gently put it in the oil so that the bottom of the U starts to fry and then it will hold its shape. Then I like to hold one side of the half and deep fry each side so that every side is well crisped. Once the sides are done, I dunk the entire thing in to get an even golden brown color. Take it out of the oil carefully with tongs and slant it gently to let the excess oil pour out. Transfer it to a paper towel to soak up the excess oil.

10. Assembly: If the chalupa shells have swollen up on the inside, use a toothpick to break the puffed-up areas for more filling space.

    1. Spread queso and refried beans along the edges and bottom of the chalupa.

    2. Fill the chalupa with the potato and veggie filling.

    3. Top with some salsa and shredded lettuce and finish with some sour cream over it.

11. The chalupas are ready! Serve with more of the condiments and if you want Taco Bell sauce or hot sauce of your chocie!

Notes/Tips:

• Filling: You can meal prep the filling and keep it in the fridge for 3-4 days. Ideally, I like to use cold potatoes this helps crisp up better and use less oil. You can use any veggies you like!

• Tortillas: Be careful while frying. Use tongs and make sure the U shape is kept while frying.

• Assembly: You can customize when any toppings you want.