Killer Mexican Chalupas
1/2 package (6 ounces) meatless crumbles
1-3 teaspoons cumin
1-3 teaspoons chili powder
1-3 teaspoons garlic powder
1/2 teaspoon lemon pepper
1-3 teaspoons onion powder
1 (15 ounce) can vegetarian refried beans
12 corn tortillas
4-6 tablespoons vegetable oil
1 head lettuce, chopped
2 fresh tomatoes, seeded and chopped
1/4 cup white or yellow onion, chopped finely
2 avocados, mashed
salsa, to taste
jalapeños, optional, to taste
French dressing, to taste
salt and pepper, to taste
1. In medium-sized skillet sprayed with non-stick cooking spray, crumble ground meatless and add all spices. Cook until all browned. While that's finishing, heat beans either over stove or in microwave.
2. In large, fairly deep skillet, add vegetable oil and heat until oil forms small bubbles when you dip an edge of the tortilla in it. When oil is fairly hot (please be careful!), use tongs to fry each corn tortilla on each side until desired crispyness is achieved. Place on paper towels to drain off excess oil.
3. Then top each chalupa (fried tortilla) in following order: beans, Meatless, lettuce, tomato, onion, avocado, salsa, French dressing (I know it's bizarre but something like a chemical reaction occurs when it hits the salsa-magnificent!) and jalapenos. Add salt and pepper to taste.