Beef flank fajita chalupas with black beans and jalapeños.

Here’s a bold, flavor-packed recipe for Beef Flank Fajita Chalupas with Black Beans and Jalapeños — a delicious fusion of crispy chalupa shells topped with juicy fajita-style beef, creamy black beans, and zesty toppings. It’s a Tex-Mex favorite that hits all the right notes!

---

🌮 Beef Flank Fajita Chalupas with Black Beans & Jalapeños

🍽️ Serves: 4–6

⏱️ Total Time: ~45 minutes (plus marinating time, if desired)

---

📋 Ingredients:

🔹 For the Flank Steak Fajitas:

• 1–1.5 lbs flank steak

• 1 tbsp olive oil

• 1 tbsp lime juice

• 2 tsp chili powder

• 1 tsp cumin

• 1/2 tsp smoked paprika

• 1/2 tsp garlic powder

• Salt & pepper to taste

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 onion, sliced

🔹 For the Black Beans:

• 1 can (15 oz) black beans, drained and rinsed

• 1 tsp cumin

• 1/2 tsp oregano

• 1 clove garlic, minced

• Salt to taste

• Optional: Mash slightly for a refried texture

🔹 For the Chalupa Shells:

• 6 small corn tortillas

• 1/2 cup oil (vegetable or canola, for frying)

🔹 Toppings:

• Pickled or fresh jalapeño slices

• Sour cream or crema

• Cotija or shredded cheese

• Fresh cilantro, chopped

• Lime wedges

• Avocado slices or guacamole

---

🔪 Instructions:

🔸 1. Marinate the Flank Steak (Optional but Recommended):

• In a bowl or bag, combine olive oil, lime juice, and all spices.

• Rub all over the flank steak and let marinate for 30 minutes to 2 hours in the fridge.

🔸 2. Cook the Black Beans:

• In a skillet, heat a little oil and add garlic until fragrant.

• Stir in black beans, cumin, oregano, and a pinch of salt.

• Cook over medium heat for 5–7 minutes. Mash slightly for a thicker texture if desired.

🔸 3. Cook the Flank Steak & Veggies:

• Heat a grill pan or skillet over medium-high heat.

• Sear flank steak for about 4–5 minutes per side (medium rare to medium). Rest 5 minutes, then slice thinly against the grain.

• In the same pan, sauté sliced bell peppers and onions until softened and lightly charred, about 5–7 minutes.

🔸 4. Fry the Chalupa Shells:

• Heat oil in a skillet over medium heat.

• Fry each corn tortilla until golden and crispy, about 1–2 minutes per side.

• Drain on paper towels and sprinkle lightly with salt.

🔸 5. Assemble the Chalupas:

1. Spread a layer of black beans over each fried tortilla.

2. Top with sliced flank steak.

3. Add sautéed peppers and onions.

4. Garnish with jalapeños, cheese, sour cream, cilantro, avocado, and a squeeze of lime.

---

🧊 Storage Tips:

• Store steak, beans, and toppings separately in airtight containers.

• Chalupa shells are best eaten fresh but can be crisped in the oven or air fryer.

---

🔄 Variations:

• Swap flank steak for grilled chicken or shrimp

• Use refried beans or spicy pinto beans instead of black beans

• Add salsa verde or chipotle crema for an extra kick