
Facile

Cheesy Veggie Crunchwrap
7 minutes
Préparation
13 minutes
Cuisson
862 kcal
Par portion
Ingrédients pour 1

1/4 cup
Refried pinto beans

1/4 cup
Lentilles (cuites)

1/2 càs
Mélange épices mexicaines

1/4 cup
Laitue déchiquetée

2
Flour tortilla (burrito size)

1/4
Oignon jaune

1
Tostada Shells

2 càs
Queso (nacho cheese)

1 càs
Crème aigre
Ustensiles
Plaques de cuisson, Poêle, Couteau
recette
- Étape 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!) - Étape 2
Peel & small dice the onion. - Étape 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. - Étape 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. - Étape 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. - Étape 6
Fold up all the edges & quickly flip over so the loose edges are facedown. - Étape 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. - Étape 8
Transfer to a cutting board & slice in half. Serve with extra queso, shredded lettuce & warm refried beans. Enjoy!