Cheesy Veggie Crunchwrap

Step 1

On a cutting board lay out 1 flour tortilla. Place the round tostada in the center. Carefully trace the tostada with a knife to cut out a small tortilla. (Don’t have a tostada? Use corn tortilla chips or bake a corn tortilla in the oven until crisp!)

Step 2

Peel & small dice the onion.

Step 3

Heat a drizzle of oil in a pan over medium-high heat. Add the chopped onions. Stir & cook until translucent, about 2-3 min.

Step 4

Add in lentils & taco seasoning. Stir & cook for about 2 min until well-combined & heated through. Remove from the heat & wipe the pan clean.

Step 5

Lay the large tortilla on a flat surface. Scoop the lentil filling into the center of the tortilla & top with a few dollops of queso cheese. Add the tostada over top & add some shredded lettuce. Add a few spoonfuls of sour cream & finally top with the cut out tortilla.

Step 6

Fold up all the edges & quickly flip over so the loose edges are facedown.

Step 7

Heat a drizzle of oil in the same pan over medium heat. Add the wrapped tortilla, pleat-side down, on the pan. Cook undisturbed until golden, about 2-3 min. Flip & repeat until golden all over. As the crunchwrap toasts in the pan, heat the refried beans.

Step 8

Transfer to a cutting board & slice in half. Serve with extra queso, shredded lettuce & warm refried beans. Enjoy!