chalupas for two

6   6 inch round corn tortillas
1   16oz. can fat free re-fried beans
1/4 cup salsa
8 oz shredded Colby jack cheese shredded
2 cups shredded lettuce
1 ripe diced tomato
1ripe avocado
2 tablespoons sour cream
juice of one lemon or lime
a handful of cilantro
1 4oz can sliced black olives
12  pickled jalapeno slices   optional
oil for frying chips


    in a small saucepan over med low heat  combine the beans the salsa the cheese stirring frequently to a dip consistency  reduce to low to keep warm do not let it burn.

 fot the gaucamole  in the bowl of the food processor combine peeled avocado sour cream lime juice and cilantro pulse to smooth

shred  lettuce   dice tomatoes


in a small skillet  add oil enough to cover bottom of pan about 1/4 inch deep in  heat oil  over a med high heat  and fry one corn tortilla at a time they till golden brown drain on paper towels  about 1 minute

spread each chip with the beans and divide the rest of the cheese on each chip  add a few jalapeno slices  and broil under broiler heat just till cheese melts  1 minute or less keep an eye on them    top with the lettuce tomatoes olives and the avocado gaucamole