Cheesy Veggie Crunchwrap

recipe

• 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!