This Asian inspired chalupa starts with tamari and umeboshi seasoned adzuki beans. Fresh heirloom tomato, avocado, green onion and sesame seeds top this chalupa and gives you a totally new taste.
When I saw Aaron Sanchez talk about a tuna taco, it made me think of how to make it vegan. SO here we have and Asian inspired chalupa. To me, fresh tomato takes the place of sushi grade tuna. Ok, I know tomato does not even remotely taste like tuna but the texture is similar.
Tomato is not popular in Asian cuisine. A friend of mine from Japan said they don’t have access to beautiful heirloom tomatoes. However when she tasted one the first time, she loved it!
The Gomasio (seaweed seasoning) lends a bit of a fishy taste to the beans but you could sprinkle it on the tomatoes instead of the beans.
If you have never had umeboshi plum, this recipe calls for the vinegar and the paste. Both are quite salty and the paste is expensive. You can omit it if you don’t have any. It is a unique flavor made with pickled, sour plums.
I would recommend having this chalupa with a nice soup like my egg drop soup or Asian soup with vegen dashi soup.
Asian "Tunato" Chalupa
Ingredients
- Large Red heirloom tomato
- 1 cup Adzuki beans
- 1 Tbsp Gomasio Seasoning This is a seasoning of dulse, nori flakes, kombu and sesame. Nori flakes will work fine.
- 6 TBSP Tamari Vegan soy sauce
- 1 TBSP Lime juice
- 1 TBSP Umeboshi Plum Vinegar
- 1 TBSP Umeboshi Plum Paste optional
- 1/2 TSBP Pureed ginger
- 1/2 TBSP Minced garlic
- 12-14 Fresh spinach leaves
- 3 Organic corn Tortilla I make two for my husband
- 1/3 Avocado
- 2 Green onions
- 6-8 Drops Sesame Seed Oil
- 1 Serrano pepper Optional
- 1/4 Tsp Black Sesame Seeds
- 3 Sprigs Cilantro Optional
Instructions
- Put your corn tortillas in the air fryer or convection oven at 350 ° F for 10-15 minutes until crisp.
- Slice your serrano lengthwise and remove the seeds. Dice into a 1/4" dice and set aside.
- Scoop the Adzuki beans out of the can onto your cutting board. Add the Umeboshi Plum Paste, tamari and serrano peppers. Mash with a fork until they are the consistency of refried beans. DO NOT ADD SALT!°
- Wash your spinach leaves and set them aside.
- Mix together the lime juice, vinegar, garlic and ginger.
- Peel and slice the tomato crossways into very thin slices or dice them like in the photo. Marinate them in the lime juice and vinegar.
- Wash and trim the green onions. Slice them very thinly on the bias. Sprinkle with the sesame seed oil.
- Wash your cilantro and set aside.
- When your tortillas are crispy you can assemble your chalupas.
- Spread the bean mixture onto your tortilla shells completely covering the tortilla.
- Top the bean mixture with spinach leaves. Completely cover the tortilla.
- Top your tortillas with your tomato, Spreading it out as much as possible.
- Slice your avocado and divide the slices between the tortillas.
- Finish your chalupa's with green onions, a few leaves of cilantro and sesame seeds. Serve and enjoy!
Notes
This is a Snap Pea Sheep recipe
The gomasio seasoning adds a slightly fishy taste to the beans. You could add it to the tomato instead because, let's face it. A tomato is not tuna! The texture is similar though and this was very good!
I think we would have to call it "Asia-can".
You can grill the green onions in a skillet if you wish to add an extra depth of flavor. Just add your sesame oil at the end.
The tortillas can be baked if you do not have an air fryer. Just set them on the rack and bake at 400 ° F for about 7 to 8 minutes.
This dish is served cold but there is no reason you could not serve it hot with warmed beans and grilled onion. It would have a whole different flavor with slightly grilled tomatoes and air fried onions!
I found this to be a very refreshing and light dish and it only took about 15 minutes. 
