To make the Baja sauce, combine mayonnaise and cilantro in a bowl and whisk until smooth. Refrigerate for at least 15 minutes to allow flavors to meld.

For the black bean filling, heat oil in a medium pan over medium heat. Add onion, red pepper, and jalapeno, and sauté for about 5 minutes until the vegetables begin to soften. Stir in black beans, taco seasoning, and salt. Add water and mix well. Lightly mash the mixture with a potato masher for a chunkier texture. Garnish with fresh cilantro and set aside.

To prepare the shells, place Kawan paratha on a preheated skillet and cook for approximately 80% of the recommended time, until lightly golden. Repeat with the second paratha. Fold both parathas in the middle to form a semi-circle. Transfer them to a preheated air fryer and cook at 350°F (175°C) for 5 minutes, or until crispy. Carefully remove the crispy air-fried paratha shells with a silicone spatula. Continue cooking and air frying the remaining parathas in batches.

To assemble the chalupas, take one folded paratha shell and evenly spread about ¼ cup of the black bean filling in the middle. Top with shredded lettuce, diced tomatoes, sliced onions, and shredded cheese. Drizzle 1 to 2 tablespoons of the prepared Baja sauce over the toppings and serve immediately.

Enjoy your crispy and flavorful Black Bean Chalupas!