Martha Shulman's Chalupas Extraordinaires

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The Beans

3 cups cooked black beans

1 onion, chopped

4 large garlic cloves, minced

2 to 3 teaspoons salt, as desired

2 tablespoons chopped epazote or cilantro

2 tablespoons canola oil

1 tablespoon ground cumin seeds

2 teaspoons pure ground chile powder, such as ancho, pasilla, or a mix

The Zucchini

2 zucchini

1 teaspoon extra virgin olive oil

1 teaspoon wine vinegar

1 garlic clove, chopped

Large pinch crushed oregano leaves

Salt and pepper to taste

To Assemble

12 toasted or crisp-fried corn tortillas

6 ounces Cantal or white cheddar cheese, grated

1 1/2 cups guacamole (about 3 avocados), homemade or purchased, with lots

of lemon, and a hit of garlic, cumin and ground chile powder

1 1/3 cups fromage blanc (or 1 cup ricotta blended with 1/3 cup plain


2 cups shredded lettuce leaves, such as romaine, or mixed lettuces of

choice, torn

1 1/2 cups or so fresh salsa, either homemade or store-bought with the

addition of about 1/4 to 1/2 cup chopped cilantro

Scant 1/2 cup toasted almonds, coarsely chopped

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