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Bon Appétit

Egg White Chalupa

2.8

(4)

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Photo by Alex Lau, Styling by Sue Li

Don’t overdo it when seasoning the egg whites; the lack of fat will allow you to taste the salt that much more.

Recipe information

  • Yield

    Makes 2

Ingredients

Stewed Black Beans

¼

cup (½ stick) unsalted butter

1

yellow or red bell pepper (or half of each), seeded, finely chopped

1

small red onion, finely chopped

1

jalapeño, seeded, finely chopped

2

garlic cloves, sliced

2

15.5-ounce cans black beans, rinsed, drained

2

cups low-sodium chicken broth or water

2

tablespoons finely chopped cilantro

Kosher salt, freshly ground pepper

Assembly

Vegetable oil (for frying; about ½ cup)

2

corn tortillas

2

tablespoons unsalted butter, divided

6

large egg whites

Kosher salt

¼

cup sour cream

1

cup shredded iceberg lettuce

Hot sauce (for drizzling)

1½

ounces shredded ricotta salata (about ⅓ cup)

½

avocado, sliced

¼

cup cilantro leaves with tender stems

Preparation

  1. Stewed Black Beans

    Step 1

    Heat butter in a large pot over medium. Add bell pepper, onion, jalapeño, and garlic and cook, stirring occasionally, until vegetables are very soft, 10–12 minutes. Add beans and chicken broth. Bring to a simmer and cook, stirring occasionally, until liquid is reduced by half and thickened, 20–25 minutes. Stir in cilantro; season with salt and pepper. Keep warm.

  2. Assembly

    Step 2

    Pour oil into a small skillet to come ¼" up the sides. Heat over medium-high until very hot. Working one at a time, fry tortillas until lightly browned and very crisp, about 1 minute per side. Transfer to paper towels to drain.

    Step 3

    Melt 1 Tbsp. butter in a small nonstick skillet over medium heat. When butter begins to foam, add 3 egg whites and a pinch of salt and cook, stirring constantly with a rubber spatula and forming a compact bundle, until whites are set but still moist, about 1 minute. Transfer to a plate. Repeat with remaining 1 Tbsp. butter and 3 egg whites.

    Step 4

    Divide sour cream between tortillas. Top with ½ cup bean mixture, followed by lettuce, egg whites, a drizzle of hot sauce, cheese, avocado, and cilantro.

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Reviews (4)

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  • Such an easy recipe, and makes a lot more than expected. Great choice for Sunday brunch (bonus – I was supposed to go to Austin, TX for Spring Break but that was not in the cards so finding this recipe from a restaurant I hoped to try out was a godsend).

    • Anonymous

    • Sarasota, FL

    • 3/30/2020

  • The amounts seem a little off (ended up with WAY too many black beans), but the flavours were great! Would make again with smaller quantities of beans or more chalupas.

    • Scott L

    • Toronto, ON

    • 3/27/2020

  • sOoOoOo confused by the lack of yolks here! not only are they the most nutritious part of the egg, but there's no need to cut fat out of our diets, as demonstrated by the use of oil and butter to make this an almost-great recipe!

    • callingallfats

    • Seattle, WA

    • 1/28/2020