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Prepare Chunky Avocado Salsa and White Bean Dip. (Consider making the bean dip the day before and storing in the refrigerator in a Ziploc® Brand container. However, the Chunky Avocado Salsa should be prepared as close to eating time as possible.)
When you are ready to assemble the chalupas, preheat oven to 350 degrees F.
Lightly spray cookie sheets with nonstick cooking spray.
Place the tortillas in a single layer. Bake tortillas for 20 minutes until crispy and golden brown. (Do not turn over.)
While the tortillas are baking, place the olive oil, lime juice, chili powder and Dijon mustard in a bowl and whisk until blended.
Add the lettuce, radishes, cilantro leaves, basil and scallions to the above ingredients. Toss to combine.
Season with salt and pepper to taste and toss again.
Keeping the just-baked tortillas on the cookie sheet, spread 1/4 cup of the White Bean Dip on each tortilla and sprinkle with 2 Tablespoons of shredded cheddar cheese.
Heat in oven at 350 degrees F until cheese is melted—about 5 minutes.
Top each tortilla with salad mix, avocado salsa, sour cream and remaining cheese. If you have extra tortillas, cut them into quarters and bake them to use as garnish.