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Crispy chalupas top fried corn tortillas with refried beans, cheese, lettuce, and fresh tomatoes for a Tex-Mex family favorite. These protein-rich, customizable bites are quick, fun, and endlessly satisfying.
Heat vegetable oil in a large skillet over medium-high heat until it shimmers but isn't smoking.
One at a time, fry each corn tortilla for 1–2 minutes per side, pressing them gently until golden and crisp. Drain on paper towels and sprinkle lightly with salt.
In a small saucepan over medium heat, combine refried beans with cumin powder, salt, and black pepper. Stir and heat gently until smooth and hot, about 5 minutes.
Spread a generous layer of warm refried beans onto each fried tortilla, working quickly so the beans adhere to the crispy base.
Top with shredded cheddar cheese while beans are still warm to allow slight melting, then pile on shredded lettuce and diced tomatoes just before serving.
